Instructions
- Prepare the Dough: In a large bowl, combine the Dough ingredients. Knead until a smooth and elastic dough forms. Cover and let rest for at least 30 minutes.
- Prepare the Filling: Roast the Sweet Potato until tender. Puree the roasted Sweet Potato with the Corn Kernels, Mascarpone Cheese, Nutmeg, Salt, and White Pepper until smooth.
- Assemble the Dumplings: Roll out the dough thinly and cut into 3-inch circles. Place a spoonful of Filling in the center of each circle. Fold the dough over to form a half-moon shape and crimp the edges to seal. Pleat the edges for a more refined look.
- Cook the Dumplings: Bring a large pot of salted water to a boil. Add the dumplings and cook for 5-7 minutes, or until they float to the surface.
- Prepare the Sauce: In a saucepan, melt the Butter over medium heat. Continue cooking until the butter turns golden brown and has a nutty aroma. Add the Sage Leaves and cook until crispy. Remove from heat.
- Serve: Drain the dumplings and toss with the Brown Butter Sage Sauce. Sprinkle with Parmesan Cheese and serve immediately.
