Step 1: Prepare the Sweet Potatoes

• Preheat your oven to 400°F (200°C).
• Pierce the sweet potatoes with a fork, place them on a baking sheet, and bake for 45-60 minutes until soft.
• Once baked, allow the sweet potatoes to cool slightly, then cut them open and scoop out the flesh into a large mixing bowl. Mash the sweet potato until smooth.

Step 2: Make the Gnocchi Dough

• In the bowl with the mashed sweet potatoes, add the ricotta cheese, egg, salt, and nutmeg. Mix until well combined.
• Gradually add the flour, 1/2 cup at a time, until a soft, slightly sticky dough forms. The dough should hold together but still be tender.
• Turn the dough out onto a floured surface and knead lightly for about 1-2 minutes until it comes together.

Step 3: Shape the Gnocchi

• Divide the dough into 4 equal parts. Roll each portion into a long rope, about 1/2 inch thick.
• Cut the ropes into 1-inch pieces. If desired, use a fork to press lightly on each piece to create ridges (this helps the sauce cling to the gnocchi).
• Place the formed gnocchi on a floured baking sheet, making sure they don’t touch each other.

Step 4: Cook the Gnocchi

• Bring a large pot of salted water to a boil. Drop the gnocchi into the boiling water in small batches.
• Cook the gnocchi until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and transfer to a plate.

Step 5: Make the Sage Brown Butter Sauce

• In a large skillet, melt the butter over medium heat. Add the sage leaves and cook, swirling the pan occasionally.
• Continue to cook until the butter begins to brown and develops a nutty aroma, and the sage leaves turn crispy (about 3-4 minutes).
• Add the cooked gnocchi to the skillet and toss to coat evenly with the brown butter sauce.
• Season with salt and pepper, and sprinkle in the grated Parmesan.