2 1-pound sweet potatoes
1 12-ounce container fresh ricotta cheese, drained in sieve 2 hours
1 cup finely grated Parmesan cheese (about 3 ounces)
2 tablespoons (packed) golden brown sugar
2 teaspoons plus 2 tablespoons salt
1/2 teaspoon freshly ground nutmeg
2 ¾ cups (about) all purpose flour
Preheat oven to 350°F. Place sweet potatoes on a baking sheet and bake until soft, about 40 minutes. Cut in half and cool. Scrape sweet potato flesh into a medium bowl and mash. Transfer 3 cups to a large bowl. Add ricotta cheese and blend well. Add Parmesan cheese, brown sugar, 2 teaspoons salt and nutmeg. Mash to blend. Mix in flour, about 1/2 cup at a time, until soft dough forms.
Turn dough out onto floured surface and divide into 6 equal pieces. Rolling between palms and floured work surface, form each piece into 20-inch-long ropes (about 1 inch in diameter), sprinkling with flour as needed if sticky. Cut each rope into 20 pieces. Roll each piece over tines of fork to indent. Transfer to a baking sheet dusted with flour.
Bring large pot of water to boil and add 2 tablespoons of salt and return to boil. Working in batches, boil gnocchi until tender, 5 to 6 minutes. Transfer gnocchi to clean rimmed baking sheet. Cool completely. (Can be made 4 hours ahead. Let stand at room temperature.)
Serve gnocchi with your favorite sauces and toppings. Some ideas include: creamy gorgonzola sauce with cranberries and tarragon; basil pesto and sautéed chanterelles; brown butter with candied bacon and sage.
For the gorgonzola sauce, pair with a robust Dollarhide Estate Vineyard Cabernet Sauvignon. For the pesto and chanterelles, try it with a softer red like Rutherford Estate Vineyard Merlot. For the brown butter and bacon, try Rutherford Estate Vineyard Cabernet Franc.
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