Sweet Potato Gnudi With Sage Butter

• 2 sweet potatoes
• 2 egg yolks
• 1 cup ricotta cheese
• 3/4 cup finely shredded Parmigiano-Reggiano cheese
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon ground nutmeg
• 1/2 cup all-purpose flour, or more as needed
• 1/2 cup semolina flour, or more as needed
• 1/2 cup unsalted butter
• 10 whole fresh sage leaves
• 1 tablespoon chopped fresh sage leaves
• 2 tablespoons shredded Parmigiano-Reggiano cheese, or to taste

1. Preheat oven to 400 degrees F (200 degrees C).
2. Roast sweet potatoes in the preheated oven until tender, about 1 hour; set aside until cool enough to handle.
3. Halve cooled sweet potatoes lengthwise and scoop the flesh from the peels. Discard potato peels. Mash the sweet potato flesh on a work surface and allow to rest for at least 30 minutes to cool and release moisture.
4. Transfer mashed sweet potatoes to a bowl and mix with egg yolks, ricotta cheese, and 3/4 cup Parmigiano-Reggiano cheese. Stir in salt, black pepper, and nutmeg. Add flour gradually to the sweet potato mixture until the dough holds together. Start with 1/4 cup each semolina flour and all-purpose flour, adding more as you need to.
5. Scoop dough by teaspoonful and roll into marble-size balls. Sprinkle a baking sheet generously with semolina flour and place gnudi onto the prepared baking sheet. Refrigerate at least 1 hour or overnight for best texture.
6. Bring a large pot of salted water to a boil. Reduce heat to low and let the water simmer. Gently drop gnudi, about 12 at a time, into the simmering water and cook until they rise to the surface, about 4 minutes. Simmer for 4 more minutes and remove with a slotted spoon. Keep boiled gnudi warm while you finish cooking remaining batches.
7. Melt butter in a large skillet over medium heat and cook whole sage leaves until they wilt and are beginning to brown, about 2 minutes; remove leaves. Retain butter in skillet. Stir chopped sage into the hot butter and cook until the butter begins to brown and give off a nutty fragrance, about 2 minutes. Gently mix the gnudi into the butter and sage until gnudi are coated. Garnish with whole sage leaves and sprinkle with 2 tablespoons Parmigiano-Reggiano cheese to serve.

sweet potatoes, egg yolks, ricotta cheese, cheese, salt, ground black pepper, ground nutmeg, allpurpose flour, flour, unsalted butter, sage, sage, cheese

Taken from www.allrecipes.com/recipe/230046/sweet-potato-gnudi-with-sage-butter/ (may not work)