Makes 4 to 6 servings

2 medium russet potatoes (about 500 g)

2 medium sweet potatoes (about 500 g)

1 large egg, beaten

1/2 teaspoon freshly grated nutmeg

1 teaspoon salt

1 -1/2 cups all purpose flour (approx)

Brown Butter with Sage & Parmesan

1/3 cup salted butter

2 tablespoons chopped fresh sage

Freshly grated Parmesan cheese

Dried chili flakes (optional)

Preheat oven to 400°F.  Place potatoes and sweet potatoes on baking sheet and roast until very tender when pierced with knife, about 45 minutes to 1 hour. Cool slightly.

While potato is warm, press through potato ricer into medium bowl (or grate on box grater). In larger bowl, combine flour, nutmeg and salt.  Gradually add potato mixture and egg, kneading gently until dough just holds together and is almost smooth. *If dough is very sticky, add more flour by tablespoon. You should still see potato in the dough.

Divide dough into 8 pieces. Roll each piece into 1-inch-diameter rope, on a floured work surface, incorporating additional flour if required. Cut dough into 1-inch lengths and make grooves in each piece with gnocchi board or back of fork.

Cook gnocchi, in batches, in a large pot of boiling salted water, removing from water as soon as they have risen to the surface, about 2 minutes.

Brown Butter with Sage & Parmesan: Meanwhile, melt the butter in a large skillet over moderately high heat. Cook, stirring until the butter develops brown flecks and smells nutty. Remove from heat.

When all the gnocchi is cooked, return butter to a low heat; add sage and saute for about one minute or until wilted. Add cooked gnocchi to the pan. Toss until the gnocchi are coated with the brown butter. Finish with Parmesan cheese and a few tablespoons of the cooking water to create more saucy texture, if desired. Serve immediately with additional passed cheese and chili flakes.



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