Sweet Potato Gnocchi

• 2 pounds sweet potatoes
• 2/3 cup whole milk ricotta cheese
• 1 1/2 teaspoons salt
• 1 teaspoon ground cinnamon
• 1/4 teaspoon freshly ground black pepper
• 1 1/4 cups all-purpose flour, plus 1/3 cup for the work surface
• Maple Cinnamon Sage Brown Butter

1. Preheat the oven to 425 degrees F.
2. Pierce the sweet potato with a fork.
3. Bake the sweet potatoes until tender and fully cooked, between 40 to 55 minutes depending on size. Cool slightly.
4. Cut in half and scoop the flesh into a large bowl.
5. Mash the sweet potatoes and transfer to a large measuring cup to make sure the sweet potatoes measure about 2 cups.
6. Transfer the mashed sweet potatoes back to the large bowl.
7. Add the ricotta cheese, salt, cinnamon, and pepper and blend until well mixed.
8. Add the flour, 1/2 cup at a time until a soft dough forms.
9. Lightly flour a work surface and place the dough in a ball on the work surface.
10. Divide the dough into 6 equal balls.
11. Roll out each ball into a 1-inch wide rope.
12. Cut each rope into 1-inch pieces.
13. Roll the gnocchi over the tines of a fork.
14. Transfer the formed gnocchi to a large baking sheet.
15. Continue with the remaining gnocchi.

1. Meanwhile, bring a large pot of salted water to a boil over high heat.
2. Add the gnocchi in 3 batches and cook until tender but still firm to the bite, stirring occasionally, about 5 to 6 minutes.
3. Drain the gnocchi using a slotted spoon onto a baking sheet.
4. Tent with foil to keep warm and continue with the remaining gnocchi.

From Food Network