Sweet Potato & Ricotta Gnocchi with Pancetta, Sage, and Brown Butter

Heat the oven to 425F. Poke holes in each sweet potato with a fork or knife, wrap in foil, and roast until soft, about 45 minutes. After they cool, peel the skins and thoroughly mash the flesh. In a large bowl, combine the flour, salt, and spices. Make a well in the center and add the ricotta, egg, and mashed sweet potato. Combine gently, then turn onto a floured work surface and knead gently, just until the dough comes together, adding up to ¼ cup extra flour as needed (the dough should be only just slightly sticky). Let rest at room temperature for 15 minutes.

Bring a large pot of salted water to a boil while cutting the gnocchi. To make the gnocchi, cut the dough into 4 wedges, roll each wedge into a log about ½-inch thick, and cut into 25-30 pieces. Handling gently, place each piece onto a baking sheet. Drop batches of the gnocchi into the boiling water and cook until they float (about 5-6 minutes). Remove to a serving platter with a slotted spoon.

In a skillet, heat the pancetta over medium until the fat renders and the pieces crisp up, about 5-8 minutes. In the last 1-2 minutes, add the sliced garlic cloves to the pan. Remove the mixture with a slotted spoon (leaving the fat in the pan), then add the butter and allow to brown, about 4 minutes. Add the sage leaves to the butter and crisp for 1-2 minutes. Top the gnocchi with the browned butter, crispy sage leaves, and pancetta (either remove or serve the cooked garlic slices from the pancetta, according to personal preference), then garnish with freshly-ground black pepper and Parmesan cheese. Serve hot!