Gnocchi:
Bake the sweet potatoes in the oven (approximately 1 hour) until fork tender or microwave 8-10 minutes. Once cool enough to handle, scoop the flesh of the sweet potatoes into a mixing bowl. Discard the skin. Add the egg, ricotta, ¼ cup parmesan, salt, black pepper, nutmeg, and thyme (if using). Mash the mixture until all of the ingredients are well combined and almost completely smooth.
Add the flour ½ cup at a time, kneading very gently after each addition (don’t over-knead it or it will get tough). As the dough becomes easier to handle transfer it to a clean floured work surface. Roll the dough into a large log, and cut it into 3 sections. Cut a slice off of the log on the short side. Roll and stretch the slice on a floured surface until it forms a long, skinny rope-like shape. Cut the rope into 1-inch nuggets.
Dip the tines of a fork in flour; roll each nugget against the tines to score the nugget and create a rough oval or simply press your thumb or index finger in the center to make an indentation. Place the gnocchi onto a floured baking sheet. Repeat to roll and shape all the dough. Cover and refrigerate the gnocchi for 30 minutes and up to 24 hours.
When ready to cook, melt butter in a large skillet over medium heat, swirling occasionally, until the foam subsides and the butter turns a golden-brown color and smells nutty and toasty, about 3-4 minutes.
Bring a large pot of water and 1 tablespoon of salt to a boil. Add the gnocchi, and boil until the gnocchi rises to the surface (3-4 minutes). Drain and immediately add to the skillet with the brown butter and quickly sauté for 1-2 minutes. Add crispy bacon, fried sage, and heavy cream. Cook for 2-3 minutes. Top with parmesan cheese. Enjoy!
Crispy Sage:
Heat the oil in a large skillet over medium-high heat. Once hot, add a few sage leaves at a time to the oil and fry for 15-20 seconds, until crispy (making sure the sage does not turn brown). Transfer the sage leaves to a paper-towel lined plate. Set aside until ready to use.
