• 2 pounds local sweet potatoes, rinsed and dried
  • 12 ounces fresh ricotta cheese, drained (see note below)
  • 1 cup plus ½ cup Parmesan cheese, finely grated, divided
  • 2 tablespoons light brown sugar
  • Salt
  • ¼ teaspoon ground white pepper
  • ½ teaspoon freshly ground nutmeg
  • 2 ¾ cups Weisenberger all purpose flour
  • 1 cup JD Country Milk heavy whipping cream
  • Whole sage leaves

Before starting recipe, measure 12 ounces ricotta cheese and drain in fine mesh sieve or 4 layers of cheesecloth in the refrigerator for at least 2 hours, up to overnight.

Heat oven to 400˚ F. Line a baking sheet with parchment or foil. Prick the sweet potatoes and place on sheet. Place in hottest part of the oven and roast for approximately 35 to 45 minutes depending on size of potato. Remove smaller potatoes as soon as a knife may be inserted and removed easily. Roast larger potatoes 10 minutes longer and test with a knife. Remove from pan and allow to cool. Peel and mash potatoes. Lower oven to 350 ˚ F.

Place large stock pot of water on to boil. Add 2 tablespoons salt.

Remove ricotta from sieve or cheesecloth and place into large mixing bowl. Add sweet potato mash, Parmesan cheese, brown sugar, 2 teaspoons salt, pepper, and nutmeg. Blend well and add flour, about ½ cup at a time. Mix gently until a soft dough forms.

Turn the dough out on a floured surface and divide it into 8 pieces. Roll the dough with your palms down flat sprinkling flour as necessary to avoid sticking. Roll each piece to about 20 inch long rope. Cut into 1 inch pieces. Gently roll a fork over each piece to indent. Place on a baking sheet.

When water boils, drop gnocchi in small batches and allow water to return to boil. Boil until tender, approximately 5 to 7 minutes. Gnocchi will float when cooked. Transfer to an oiled baking sheet to cool. These steps may be done up to 2 days in advance. You should oil the gnocchi slightly and cover well with plastic if storing before baking.

When finished place gnocchi in a small baking dish. Add cream to about half-way up the gnocchi, a pinch of salt, a few whole sage leaves. Cover with ½ cup grated Parm. Bake for 15 to 20 minutes depending on temperature, until gnocchi are heated through, cream is bubbly, and cheese is melted. Serve immediately.