Sweet Potato Gnocchi

Found in SL Nov 2025 here

2# sweet potatoes (about 3 medium), peeled and cut into 1" chunks (about 8 cups)
1/2 cup whole-milk ricotta cheese, patted dry 
2 tsp kosher salt, plus more for salting water
1 1/4 cups all-purpose flour, plus more for surface
3 Tbsp unsalted butter, divided
1 Tbsp olive oil, divided
16 fresh sage leaves, divided
2 garlic cloves, minced (about 2 tsp)
1/4 cup grated Parmesan cheese (about 1 oz), plus more for serving
Black pepper

Arrange half of sweet potatoes in an even layer in a shallow microwavable dish; drizzle with 2 tablespoons water. Cover with plastic wrap, and microwave until just tender when pierced with a fork, about 6 minutes. Drain, and repeat with remaining potatoes.

Place drained potatoes in a large bowl; mash with a fork until mostly smooth and no large chunks remain.
 

Stir together mashed potatoes, ricotta, and salt in a large bowl; gradually add flour, stirring until a shaggy dough forms.

Knead dough until smooth, 2 to 3 minutes (dough will still be soft and sticky).
 

Bring a large pot of salted water to a boil over high. Divide dough into 8 pieces. On a floured surface, use floured hands to roll each piece into a long rope (about 3/4 inch in diameter). Cut ropes crosswise into 1-inch pieces; place on a paper towel-lined baking sheet.

Boil gnocchi in batches over medium-high until they puff and rise to the surface, 2 to 3 minutes; cook 30 seconds more. Transfer boiled gnocchi to a paper towel-lined baking sheet using a slotted spoon.
 

Melt 1 1/2 tablespoons butter and 1 1/2 teaspoons oil in a large nonstick skillet over medium. Add half of sage; cook until just starting to crisp, about 1 minute. Add half of gnocchi, and cook, undisturbed, until golden brown on the bottom, about 2 minutes. Add garlic; continue cooking, tossing occasionally, until gnocchi are golden all over, 1 to 2 more minutes. Transfer to a bowl; repeat with remaining 1 1/2 tablespoons butter, 1 1/2 teaspoons oil, sage, and gnocchi. Toss the entire browned gnocchi mixture with Parmesan, and sprinkle servings with pepper and additional Parmesan.