4 tablespoons cold, unsalted butter, divided
3 cloves garlic, sliced
1 tablespoon small, fresh sage leaves
1 16-oz. pkg. potato gnocchi
½ cup dry sherry
1 cup vegetable stock
½ teaspoon kosher salt
½ teaspoon black pepper
⅓ cup toasted, chopped hazelnuts
Bring a large saucepan of salted water to a boil. Add sweet potatoes and cook until tender, about 8 minutes. Drain and set aside. Melt 1 tablespoon butter in a large skillet over medium-high. Add garlic and sage; cook until golden and fragrant, about 1 minute. Using a slotted spoon, transfer to a paper towel. Add gnocchi to skillet and cook, stirring occasionally, until golden, about 3 minutes. Add sherry and cook until reduced by half, about 2 minutes. Add stock, salt, and pepper and cook until reduced by half, about 5 minutes. Remove from heat. Add sweet potatoes and remaining 3 tablespoons butter, swirling until butter is melted. Serve gnocchi topped with hazelnuts, garlic, and sage.