Sweet Potato Gnocchi
2 1 lb red-skinned sweet potatoes, rinsed, patted dry, pierced all over with fork
1 12 oz container fresh ricotta cheese, drained in sieve 2 hours
1 cup finely grated Parmesan cheese (about 3 ounces)
2 tbsp (packed) golden brown sugar
2 tsp plus 2 tbsp salt
½ tsp freshly ground nutmeg
2¾ cups (about) all-purpose flour
Line a large baking sheet with parchment paper. Place sweet potatoes on plate; microwave on high until tender, about 5 minutes per side or bake at 375 degrees until soft, about 20 minutes. Let cool.
Cut in half and scrape sweet potato flesh into medium bowl and mash; transfer 3 cups to large bowl. Add ricotta cheese; blend well. Add Parmesan cheese, brown sugar, 2 teaspoons salt and nutmeg then mash to blend. Mix in flour, about a ½ cup at a time, until soft dough forms.
Turn dough out onto floured surface; divide into 6 equal pieces. Rolling between palms and floured work surface, form each piece into 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 a large pot of water to boil; add 2 tablespoons of salt and return to boil. Working in batches, boil gnocchi until tender, for about 5 to 6 minutes.
Divide gnocchi and sauce among shallow bowls.