Ingredients:

1 large sweet potato (about 1 ½ C of flesh once cooked)

¼ cup grated pecorino romano cheese, plus more for garnish

4 ounces whole milk ricotta cheese

Kosher salt

½ tsp black pepper

1 t lemon zest

1 chili 

1 C flour, plus more for rolling

6 T unsalted butter

10 ounces kale, roughly chopped

Juice of half a lemon

 

Instructions

Bake the sweet potato until completely tender (approximately 50 minutes)

Set aside until just cool enough to handle.

In a medium bowl combine pecorino, mascarpone, ½ tsp kosher salt, black pepper, and lemon zest. Peel the sweet potato, scoop out the flesh, and add it to the cheese mixture. Mash with a fork until smooth ,Add the flour and stir until you have a slightly sticky  but workable dough. Divide into the thirds.

On a well-floured surface, gently take one piece of dough and using your fingers roll it (it should be about an inch in thickness). Continue with the remaining dough – dusting with flour as needed. Using a knife cut each rope into 16 one-inch pieces. Place on a floured baking sheet and transfer to the fridge. 

Bring a large pot of water to a boil. While you’re waiting, heat a large pan over medium heat and add the butter. Cook the butter, swirling frequently, until it bubbles up and then begins to brown. Then lower heat as low as it will go (or just turn it off).

When your water is boiling, add a generous handful of kosher salt (like 3 tablespoons or more). Add your gnocchi and cook, stirring gently for about 1-2 minutes. Using a spider or slotted spoon, drain the gnocchi well and add them to the brown butter – the less water you bring over in this step the better.

Crank your heat to medium high and spread the gnocchi into an even layer (do this step in batches if your pan is too small – you can park any extra boiled gnocchi on a lightly oiled plate). Cook undisturbed for at least 2 minutes, or until the gnocchi begin to brown and crisp. Then flip and cook on the other side. Remove using a slotted spoon and drain on a paper towel lined plate.

Add the kale to the skillet, tossing to coat in the remaining brown butter. Saute until it begins to wilt. Add the lemon juice and season to taste with salt and pepper.

Serve gnocchi on top of kale and garnish with grated pecorino cheese, more lemon zest, and any brown butter remaining in the pan.