Preheat oven to 375.

Rinse sweet potatoes and prick with a fork all over. Arrange on baking sheet and roast for 45 minutes or until soft.

Once they’ve cooled off, cut them in half and spoon out the flesh into a potato ricer. Using a potato ricer gives you that perfectly cloud like texture that makes gnocchi gnocchi!

Once you’ve “riced” all of the sweet potatoes into a bowl, add the ricotta and egg and mix until combined. Don’t overwork it! Gradually add in the flour. The dough will be sticky.

Turn out onto a floured countertop and form into a ball. With a sharp knife or a pastry knife, cut dough ball into quarters.

One quarter at a time, roll dough into long ropes, about 1/2 inch thick. Cut the ropes into 3/4 inch pieces or so.

Start a large pot of water to boil.

While you wait, make the sauce. In a large skillet on medium high heat, brown the butter, occasionally stirring. The brown bits are going to infuse so much great flavor!

Add the chopped shallots and sauce until tender and translucent, about 3 minutes.

Add the herbs and kale. Cook for  a couple more minutes until fragrant.

Deglaze pan with the white wine. Scrape all the bits off the bottom of the pan. Let alcohol cook off and sauce reduce by half or so.

Season with cayenne, sea salt and black pepper.

Once the water boils, add the gnocchi (you may have to work in batches if you don’t have a big enough pot). After two to three minutes, they will start floating. That’s when you remove it! You’re so so close!

Remove gnocchi from the boiling water (I used a small sieve with a handle) and plop right into the sauce.

Toss together gently.

Top with fresh chives and parmesan.

Serve immediately.