Browned Butter & Thyme Sweet Potato Gnocchi
(Makes 4 servings)
1 cup sweet potato puree or mash*
½ cup whole milk ricotta, drained for 30 minutes
½ cup grated Parmesan cheese
¾ teaspoon salt
½ teaspoon ground black pepper
1½ cup flour, possibly more
4-6 tablespoons butter
2 tablespoons thyme leaves, plus whole stems for garnish
Ground black pepper
Parmesan cheese, freshly grated for garnish
*This can be freshly mashed sweet potatoes, a puree of a leftover sweet potato dish (even if it has other flavors in it, that is fine), or regular mashed potatoes.
Make the Gnocchi
In a large bowl, thoroughly mix the sweet potato puree, ricotta, Parmesan cheese, salt, and ground black pepper. Mix in the flour, ½ cup at a time, until soft dough forms (you may or may not need more flour for this step).
Divide the dough into quarters and roll each quarter into ropes about 1-inch in diameter, sprinkling with flour if it’s sticky. Cut the rope into 1-inch pieces and use a fork to make indents. Transfer gnocchi to a floured baking sheet.
Cook the Gnocchi
Bring a large pot of water (salt liberally) to a boil over high heat. Cook the gnocchi, in batches, for about 5-6 minutes, until tender. Transfer to a clean plate or baking sheet.
In a large heavy saucepan over medium heat, cook the butter until the solids are brown and aromatic, about 5 minutes. Add the thyme leaves, cooked gnocchi, and season with salt and ground black pepper. Saute the gnocchi until heated through, about 5 minutes.
Assemble the Dish
Divide into shallow bowls and garnish with dollops of ricotta cheese, grated Parmesan cheese and whole thyme leaves. (You can also add whatever kind of protein you want to this dish to make it a complete meal.)