Sweet Potato Gnocchi With Hazelnut Brown Butter Sauce – Oracibo

Ingredients

• 1 ¼ lbs. russet (baking) potatoes
• 1 (3/4 lb.) sweet potato, not the orange ones
• 1 large egg
• ½ tsp. nutmeg
• ½ tsp. freshly ground black pepper
• 1/3 cup Parmigiano-Reggiano + more for serving
• 1 ½ – 2 cups unbleached flour+ extra for dusting
• ½ cup butter
• 1/3 cup hazelnuts, toasted lightly & skinned (see below)
• ½ cup sage leaves, not packed