Sweet Potato Gnocchi with Brown Butter, Crispy Pancetta, and Sage

Ingredients:

• 2 medium sweet potatoes (about 450 g), patted dry
• Vegetable oil
• 1.5 cups flour + extra for working with the dough
• 1 large egg, beaten
• 100 g pancetta, diced
• 4 tablespoons unsalted butter
• 8-10 medium sage leaves
• Freshly grated Parmesan, optional

Preparation:

1. Preheat oven to 220°C (425°F). Prick the sweet potatoes several times with a fork and brush with vegetable oil. Place on a baking sheet and bake until tender when pierced with a fork, about 40 minutes.
2. Set the sweet potatoes aside until cool enough to handle, then peel them. Cut each potato into quarters and press a few pieces through a potato masher into a medium bowl; discard any stringy bits. Cover with plastic wrap. If you don't have a potato masher, you can grate the peeled sweet potatoes using a coarse grater.
3. In a large, wide saucepan, bring water to a boil over high heat.
4. Meanwhile, in a large bowl, whisk together the flour and 1 teaspoon of salt. Make a well in the center. Add the chopped sweet potato and egg. Gently fold in with a rubber spatula until smooth. Do not overwork the batter!
5. Transfer the dough to a generously floured work surface. Knead by hand, adding up to 1/4 cup of flour, until it becomes slightly sticky and can be formed into a disk. Let rest on the work surface, uncovered, for 10 minutes.
6. Divide the dough into 4 equal pieces. Working with one piece at a time, on a lightly floured work surface, roll the dough into a 1 cm thick rope. Cut each rope into about 30 pieces. The gnocchi will be slightly sticky in the center. Transfer to a baking sheet and cover with a kitchen towel.
7. In a medium skillet over medium heat, cook the pancetta, stirring occasionally, until crisp, 3-5 minutes. Using a slotted spoon, transfer to a paper towel-lined plate. Remove the skillet and the rendered fat from the heat and set aside.
8. Generously salt the boiling water. Reduce the heat to medium, carefully lower a portion of the gnocchi into the water, and cook until they begin to float; use a slotted spoon to transfer them to a serving platter. Repeat with the remaining gnocchi.
9. Heat the frying pan with the fat over medium heat. Add the butter and cook, stirring occasionally with a silicone spatula, until browned, 3-5 minutes. Add the sage and lightly fry in the butter until crisp, about 1 minute.
10. Drizzle the cooked gnocchi with melted butter. Top with sage leaves and crispy pancetta pieces. Sprinkle with Parmesan cheese, if desired. Serve hot.