Sweet potato gnocchi

Ingredients:

• 3 large sweet potatoes
• 1 cup + 1/4 cup finely grated Parmesan
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons light brown sugar
• 1 tbsp fresh thyme, finely chopped
• 1/4 teaspoon freshly grated nutmeg
• 2-3 cups of premium flour + extra for working with the dough
• 2 tablespoons unsalted butter
• Special equipment: stand mixer

Preparation:

1. Preheat oven to 350°F (175°C). Use a fork to pierce the sweet potatoes several times. Place them on a foil-lined baking sheet and bake until tender, about 30 minutes.
2. While the sweet potato is still hot, cut it in half lengthwise and scrape the flesh into the bowl of a stand mixer fitted with a whisk attachment. Add 1 cup Parmesan cheese, olive oil, brown sugar, thyme, nutmeg, 1 tablespoon salt, and 1 teaspoon black pepper. Beat on medium speed until combined. Increase the speed to high and beat until light and fluffy, scraping down the sides of the bowl as needed.
3. Place the sweet potato mixture on a lightly floured work surface and gently knead, adding a little flour at a time, until the dough comes together. When ready, the dough should feel light and smooth to the touch. Place in a floured bowl, cover, and refrigerate for 30 minutes.
4. On a lightly floured work surface, divide the dough in half. Roll each piece into a 2cm-thick rope. Using a sharp knife, cut the ropes into 2cm-thick pinwheels.
5. Bring a medium saucepan of salted water to a boil. Add the gnocchi and cook until they float to the surface, 2-3 minutes.
6. While the gnocchi are cooking, heat a large nonstick skillet over medium-high heat. Add the butter and cook until foaming and fragrant.
7. Remove the gnocchi from the water (don't discard the water) and transfer them directly to the pan with the browned butter. Stir until lightly browned, then season with salt and pepper. Once the gnocchi are golden brown, you can add a little of the cooking water to create a light sauce.
8. Divide gnocchi among serving plates and sprinkle with the remaining 1/4 cup Parmesan.