Joe Cicala's Sweet Potato Gnocchi With Pancetta and Sage Brown Butter

Makes 10-12 servings

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For the gnocchi:

3 pounds sweet potatoes, unpeeled

2 cups "00" flour (pastry or all-purpose flour also works)

1 extra-large egg

2 tablespoons extra virgin olive oil

1 pinch salt

2 tablespoons olive oil (if making gnocchi in advance)

3 tablespoons grated Parmigiano-Reggiano

For the sauce:

¼ cup diced pancetta or guanciale

4-6 sage leaves

¼ cup unsalted butter

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1. Place the whole sweet potatoes in a large pot, fill with water, and bring to a boil. Cook until fork-tender, about 45 minutes. Peel the potatoes while still warm, pass through a food mill onto a clean flat surface. Make a well with the potatoes and flour. Add the egg, oil, and salt in the center, and start to mix together with a fork, slowly incorporating the flour and potato from the outside. Once incorporated, knead the dough until

homogenous (about 5 minutes).

2. Cut the dough into strips, and roll into one-inch diameter cigar shapes. Cut each cigar into 1-inch pieces. Roll each gnoccho over a fork to give it the ridged shape.

3. Bring a large pot of salted water to a boil. Once at a rolling boil, add the gnocchi, and cook until tender (about 2 additional minutes after they float to the top). Remove the gnocchi from the water and, if serving immediately (Cicala's strong preference), add to the pan with the sauce, and cook on low until the sauce thickens and becomes creamy. If making ahead of time, toss in 2 tablespoons olive oil, and let cool on a sheet tray. Can refrigerate up to one day in advance, or freeze up to one month. Saute to reheat.

4. Finish with Parmigiano-Reggiano, and serve.

5. For the sauce: In a large saute pan, add the pancetta, and cook over low heat until the fat starts to render from the meat. Continue cooking in its own fat until the pancetta starts to brown. Add the butter and sage. Let the butter melt, and cook until the solids toast a little, creating brown butter. Remove from heat, and add a half-cup of pasta water to stop the cooking process and to keep the butter from further browning.

- From chef Joe Cicala of Le Virtù and Brigantessa

Per serving (based on 12): 308 calories; 6 grams protein; 48 grams carbohydrates; 1 gram sugar; 11 grams fat; 28 milligrams cholesterol; 132 milligrams sodium; 5 grams dietary fiber.EndText