Sweet Potato Gnocchi With Pecans and Brown Butter
Bring a large pot of water to a boil.
Prepare a large bowl of ice water.
Working with 1 piece at a time, roll the gnocchi dough on a lightly floured work surface into a 3/4-inch-thick rope.
Cut the rope into 1/2-inch lengths.
Using your thumb, roll each piece along the back of the tines of a fork to make indentations.
Transfer the gnocchi to a lightly floured baking sheet.
Add one-third of the gnocchi and stir gently until they begin to rise to the surface, then cook until just tender, about 1 minute longer.