• 1 lb sweet potatoes
• 8 ounces ricotta cheese
• ½ cups grated parmesan cheese
• 1 Tablespoon brown sugar
• 1 teaspoon salt
• ¼ teaspoons Nutmeg
• 1-¾ cup All-purpose Unbleached Flour

Ingredients for Sauce

• 2 cups milk
• 3 slices white onion
• 2 cloves garlic
• 4  sage leaves
• 2  Tablespoons unsalted butter
• 2 Tablespoons all-purpose unbleached flour
• 1 cup shredded smoked gouda cheese
• 1/4 teaspoon nutmeg
• 1/2 teaspoon salt
• 1/4 ground pepper

Tip: Reserve extra finely diced sage and parmesan to sprinkle over finished product if you so desire!

1. Microwave sweet potatoes on high for 6 minutes. Rotate the potatoes and repeat until the sweet potatoes are fork tender.
2. Cut in half and cool potatoes. Careful! I didn’t wait long enough those are hotttt!
3. Scrape out the sweet potato flesh into a bowl and mash;
4. Measure out 1 1/2 cups of the mash into a large bowl.
5. Add ricotta cheese and mix well.
6. Add Parmesan cheese, brown sugar, salt, and nutmeg and mix well
7. Add flour a  1/2 cup at a time, using your hands work the dough until it is a soft consistency.
8. Place dough onto a floured surface and divide the ball into 3 equal pieces.
9. Roll one section out into a long rope, about 1 inch in diameter
10. Cut each rope into 20-30 pieces depending on the size of the gnocchi you are creating.
11. If you so desire you can use the back of the fork to add detail to the gnocchi by lightly pressing onto them.
12. Bring a large pot of water (salted if you desire) to boil
13. Boil gnocchi until the pieces float to the top and remove with a slotted spoon. (Depending on the size of the pot you may not want to boil all of these in one batch)
14. Set gnocchi aside.

Directions for Sauce

1. In a small  pot combine milk, onion, garlic and sage.
2. Place over medium heat and heat until tiny bubbles appear around the edges of the pan, about 5 minutes. Do not boil.
3. Remove pan from heat and let stand for 10 minutes.
4. Remove and discard onion, garlic and sage leaves.
5. Cover to keep warm and set aside.
6. Over medium heat melt the butter
7. Stir in flour once butter has melted and whisk until well blended.
8. Add milk 1/2 cup at a time, whisking the entire time and then reduce heat.
9. Continue whisking constantly until the sauce thickens
10. Whisk in the shredded gouda cheese until thourougly combined. Cook over low heat, whisking constantly, until the cheese is melted and the sauce is smooth. Season with salt and pepper to taste.
11. Pour sauce over gnocchi and serve.