Purple Potato Gnocchi with Ricotta
Ingredients
- 2 pounds of sweet potato, purple (or any color)
- ⅔ cup of whole milk ricotta
- 1 cup of freshly grated parmesan cheese
- pinch of freshly grated nutmeg
- 1 teaspoon salt
- ½ teaspoon pepper
- 1-1½ cup of flour (I only needed 1 cup) and extra for dusting the board
- large pinch of salt
- 8 tablespoons of butter
- 6 large fresh sage leaves (optional)
- parmesan and freshly ground black pepper, for serving
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