Sweet Potato Pumpkin Gnocchi with Browned Butter Garlic Cream Sauce

Step 1

Prick the sweet potato with a fork. Wrap in a damp paper towel and microwave on high for about 7-8 minutes. Remove, cool the potato enough to handle, and scoop the flesh into a large mixing bowl.

Step 2

Add the ricotta, pumpkin, Parmesan, pumpkin pie spice, and salt. Mix well.

Step 3

Add half of the flour. Mix until the flour is incorporated. If the dough is still very wet, add half of the remaining flour (1/4 cup) and continue mixing. Continue adding the flour until the dough forms a smooth, somewhat dry ball.

Step 4

Pat the ball into an 8-inch square and cut the square into 1-inch strips.

Step 5

Roll each strip until it’s about an inch in diameter and cut into 1-2 inch pieces, dusting the dough with more flour as needed.

Step 6

Bring a pot of salted water to a boil. Boil the gnocchi for about 90 seconds and remove with a slotted spoon.

Step 7

Put the butter into a large, deep skillet (not cast iron — stainless steel is best). Melt the butter over medium low heat. Add the gnocchi and the sage leaves to the pan, in batches if necessary, and cook until browned. The butter should brown very slowly — if it starts to burn, turn the heat down.

Step 8

Remove both the gnocchi and sage leaves with a slotted spoon.

Step 9

When all the gnocchi are browned, add the garlic.

Step 10

Cook for one minute and add the greens. Stir and cook until the greens are coated with the butter and slightly wilted. Add the cream.

Step 11

Simmer the cream for 5-6 minutes and ad the gnocchi back to the pan. Simmer for another minute or two until the gnocchi are warm.

Step 12

Serve immediately, topped with the sage leaves.