Sweet Potato Gnocchi with Gouda Cheese Sauce

I found this recipe on my new favorite website (read: addiction) Pinterest. It combines two of my favorite things: gnocchi and cheese. For those of you that don't know, gnocchi are Italian dumplings usually made from potatoes. It's one of my ultimate comfort foods. Original recipe from The Noshery.

Sweet Potato Gnocchi with Gouda Cheese Sauce

Gnocchi:

1 lb. sweet potatoes (yams), rinsed, patted dry, pierced all over with fork.

6 oz. fresh ricotta cheese

1 T light brown sugar

1 tsp. + 1 T salt

1/4 tsp. nutmeg

1 3/4 C all-purpose flour

Sauce:

2 C milk, heated

1/4 onion

3 sage leaves

Salt and white pepper, to taste

3 T unsalted butter

3 T all-purpose flour

1 C Gouda cheese, shredded

Line a large sheet with parchment. Place sweet potatoes on plate; microwave on high until tender, about 5-6 minutes per side. Cut in half and cool. Scrape sweet potato flesh into bowl and mash; transfer 1 1/2 C to large bowl. Add ricotta cheese; blend well. Add Parmesan cheese, brown sugar, 1 teaspoon 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; divide into 3 equal pieces. Rolling between palms and floured work surface, form each piece into a 20-inch-long rope (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 baking sheet.

Bring large pot of water to boil; add 1 T salt and return to boil. Working in batches, boil gnocchi until tender, 5-6 minutes. Transfer gnocchi to clean rimmed baking sheet. Cool completely. (Can be made 4 hours ahead. Let stand at room temperature.)

In a small sauce pot combine milk, onion, garlic, and sage. Place over medium heat and heat until tiny bubbles appear around the edges of the pan, about 5 minutes. Do not boil. Remove pan from heat and let stand for about 10 minutes. Remove and discard onion, garlic and sage leaves. Cover to keep warm. In saucepan over medium heat, melt the butter. Stir in flour and cook, stirring, until blended, 1 minute.

Gradually add the milk, whisking constantly. Reduce heat to low and continue to whisk until sauce is smooth and slightly thickened, 4 to 5 minutes. Dip a wooden spoon in the sauce to coat it. Pass your finger through the sauce on the back of the spoon, it should leave a clean track.

Strain the sauce into a clean saucepan. Whisk in 1 C of Gouda cheese. Cook over low heat, whisking constantly, until cheese is melted and sauce is smooth. Season with salt and pepper to taste.