Ingredients

• 1 ¼ lb Sweet Potatoes, scrubbed (567 g)
• ½ cup + 2 Tbsp Organic Unbleached White All-Purpose Flour (85 g) plus additional as needed
• ½ tsp Kosher Salt
• ¼ tsp freshly ground nutmeg
• ⅛ tsp White Pepper
• 1 Egg Yolk
• 3 Tbsp Unsalted Butter
• 10–12 fresh Sage Leaves
• Freshly grated Parmigiano-Reggiano cheese, for garnish

Instructions

1. Heat oven to 400°F. Prick the potatoes in a few places with a fork and place on a parchment-lined baking sheet. Bake for about 50 minutes, or until fork tender. Alternatively, place pricked sweet potatoes on a microwave-safe plate, and microwave until tender, 6–8 minutes.
2. Once potatoes are cool enough to handle, scoop out ½ + ⅓ cup (8 oz/226 g) of the flesh and pass through a potato ricer or food mill directly onto a clean working surface. Alternatively, the flesh can be lightly fluffed with a fork in a bowl, then added to the working surface.
3. Spread prepared sweet potato out a bit and let cool if needed. In a separate small bowl whisk together flour, salt, nutmeg and white pepper.
4. Sift or sprinkle flour mixture over the potatoes, then add egg yolk to the center. Use a bench scraper to fold and “chop” the flour into the sweet potatoes. Repeat this process until a shaggy dough forms.
5. Use your hands to form the dough into a ball and lightly knead for 1 minute. The dough should feel moist, but not so sticky that it can’t be worked with. If necessary, add additional flour 1 tablespoon at a time as needed, making sure not to over knead to maintain a tender texture. Let dough rest for 30 minutes.
6. Cut dough into four equal pieces on a lightly floured surface. Working with one piece at a time, roll into a ¾-inch thick log and cut into 1-inch pieces. Transfer to a parchment-lined baking sheet sprinkled with flour.
7. Leave gnocchi pieces as is, or press each piece onto a floured gnocchi board. To do so, use your thumb to gently press and roll each piece down a gnocchi board held at an angle.
8. Bring a large pot of well-salted water to a rolling boil. Once the water is just beginning to boil, set a large skillet or heavy-bottomed pan over medium heat and add butter.
9. While butter is melting, add gnocchi to the water and cook for 1–2 minutes, or until they float to the top.
10. Once butter has melted and begins to foam a bit, add fresh sage and cook for 15 seconds or so. Remove gnocchi with a slotted spoon and add to the pan along with a pinch or two of salt.
11. Let gnocchi cook undisturbed until golden brown, 3–4 minutes. Flip and cook the other side.
12. Divide gnocchi and sage between two plates and drizzle with a bit of the remaining butter from the pan. Garnish with freshly grated parmigiano-reggiano cheese and enjoy.