Brown butter makes everything better and Fall is definitely the season for sweet potato dishes. The lemon ricotta brings the perfect acidity to this hearty dish but the star in my opinion has got to be that fragrant, nutty, herb infused brown butter.
The dough can be tricky as it is very soft so be sure to use generous amounts of flour when rolling out the gnocchi ropes. And don’t worry if you get some odd shapes, it just adds to the rustic feel of this wonderful Fall dish.
SWEET POTATO GNOCCHI WITH LEMON RICOTTA
For the Gnocchi:
1 lb sweet potato
½ c ricotta
2 c flour
1 T salt
½ t freshly ground pepper
½ c butter
2 cloves garlic, minced
2 sprigs fresh sage
1 sprig fresh thyme
For the Lemon Ricotta:
½ c ricotta
1 T olive oil
1 T lemon juice
1 t lemon zest
1 t minced sage
Preheat oven to 350 degrees. Wrap each sweet potato in foil and place on baking sheet. Roast until tender, about 1 hour.
Meanwhile whisk all lemon ricotta ingredients together until smooth. Store in refrigerator.
Cool potatoes slightly then peel and cool completely. In food processor combine potatoes, ricotta, eggs, flour, salt and pepper until dough forms.
Transfer to floured work surface and knead until smooth. Dough will be soft. Cut into 4 pieces and roll each into a long rope, ½ inch thick. Using a scraper cut gnocchi into ½” pieces.
Remove lemon ricotta from refrigerator to bring to room temperature. Bring a large pot of salted water to boil. Once boiling, heat butter with garlic, sage and thyme in large skillet over medium-high heat. Cook, stirring occasionally until butter has browned, about 4-5 minutes. After 2 minutes of cooking butter mixture drop gnocchi into boiling water and cook until they float.
Using a slotted spoon transfer gnocchi to pan of brown butter and cook, stirring often, until lightly browned. Remove from heat and season with salt and pepper.
To serve divide between plates and top each with a dollop of the lemon ricotta.