# Components:
→ For the Sweet Potato Gnocchi
01 - 1 lb sweet potatoes, peeled and cubed
02 - 1 large egg, lightly beaten
03 - 1 ¼ cups all-purpose flour, plus extra for dusting
04 - ½ teaspoon fine sea salt
05 - ¼ teaspoon freshly ground black pepper
06 - ¼ teaspoon ground nutmeg
→ For the Candied Pecan Sprinkle
07 - ¾ cup pecan halves, roughly chopped
08 - 2 tablespoons unsalted butter
09 - 2 tablespoons light brown sugar
10 - Pinch of sea salt
→ For Serving
11 - 2 tablespoons unsalted butter
12 - Fresh sage leaves, optional
13 - Freshly grated Parmesan cheese, to taste
# Directions:
01 - Steam or boil sweet potato cubes until fork-tender, approximately 15 minutes. Drain thoroughly, mash until smooth. Allow to cool completely to room temperature before proceeding.
02 - In a large mixing bowl, combine the cooled sweet potato mash with the beaten egg, fine sea salt, black pepper, and ground nutmeg. Gradually incorporate the all-purpose flour, mixing gently until a soft, cohesive dough forms. The dough should be slightly sticky; adjust flour as needed, recognizing that not all of it may be required.
03 - Lightly dust your work surface with flour. Divide the prepared dough into four equal portions. Roll each portion into a rope approximately ¾ inch in diameter. Cut each rope into ¾ inch pieces. For traditional texture, gently roll each piece over the tines of a fork to create ridges.
04 - In a small skillet over medium heat, melt 2 tablespoons of unsalted butter. Add the roughly chopped pecan halves, light brown sugar, and a pinch of sea salt. Stir continuously until the sugar has melted and the pecans are evenly coated and fragrant, a process that should take 2-3 minutes. Transfer the candied pecans to parchment paper to cool and achieve a crisp texture.
05 - Bring a large pot of generously salted water to a gentle boil. Cook the gnocchi in batches to prevent overcrowding. The gnocchi are ready when they float to the surface, typically within 2-3 minutes. Remove with a slotted spoon and transfer to a plate.
06 - In a large skillet, melt 2 tablespoons of unsalted butter over medium heat. Add fresh sage leaves, if using, and continue to cook until the butter becomes foamy and develops a golden-brown hue, indicating it is browned. This should take 2-3 minutes.
07 - Add the cooked gnocchi to the skillet containing the browned butter. Toss gently to ensure each piece is coated and heated through, a process of about 1-2 minutes. Plate the gnocchi, generously sprinkle with the prepared candied pecans, and finish with freshly grated Parmesan cheese to your preference.
