Makes about 48 gnocchi; Serves two to three large portions or four moderate portions.
In lieu of the butter sauce, you could just drizzle the boiled gnocchi with olive oil and Pecorino—my in-laws gave us a bottle of rosemary olive oil for Christmas that was practically made for this—but it’s hard to beat the nutty taste of browned butter.
*How I make my sweet potato puree: Preheat oven to 375F. Slice sweet potatoes in half and rub cut side and outer skins with oil. Place on baking sheet, cut side down, and bake until the potatoes can be easily pierced with a fork. Let cool and scoop the flesh into a food processor. Pulse to puree, scraping down the sides with a rubber spatula as needed. All set!
Also, try grinding your own nutmeg. This is a spice that brings out all of its flavors when freshly ground.