Sweet Potato Gnocchi
(Makes about 45 gnocchi)
• 2 pounds sweet potatoes
• 2 egg yolks
• ¼ teaspoon nutmeg
• Kosher salt to taste
• ¾ cup ricotta cheese, drained
• 1 cup flour, plus more for dusting
• Butter for cooking
Preheat the oven to 325 degrees. Prick the sweet potatoes all over with a fork and arrange on a baking sheet. Roast for 45 to 60 minutes, until the flesh is tender enough to be scooped out with a spoon.
Scoop out the warm flesh and pass it through a ricer onto a clean baking sheet. Return to the oven for 10-15 minutes to dry out. Let the puree cool slightly, then transfer it to a food processor and puree with the egg yolks, nutmeg and the salt.
In a large mixing bowl, gently fold the sweet potato puree into the ricotta. Then mix in the flour, adding a little at a time until the mixture just forms a light dough that holds together. Do not overwork the dough or add too much flour, or the gnocchi will be tough.
Lightly flour a clean work surface. Divide the dough into three even portions, and working with one at a time, roll each piece into a rope that is 1 inch in diameter. Cut the ropes into 1-inch pieces, and use the back of a fork to roll each piece onto itself and create grooves.
Bring a large pot of salted water to a boil. Cook the gnocchi until they float, 2 to 2 ½ minutes. Drain and transfer to a plate.
When ready to serve, heat a large, nonstick sauté pan over medium-high heat. Add enough butter to coat the bottom of the pan. Add gnocchi in batches not to overcrowd the pan, lightly brown each side, and serve.