Gnocchi:

Bake the sweet potatoes in the oven (approximately 1 hour) until fork tender. Once cool enough to handle, scoop the flesh of the sweet potato into a mixing bowl. Discard the skin. Add the ricotta, parmesan, and salt and pepper until 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 – you don’t want it to 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 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. 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 t0 24 hours.

When ready to cook, 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 toss gnocchi gently with olive oil to prevent sticking.

In a large skillet over medium heat add butter and cook, swirling occasionally, until the foam subsides and the butter turns a golden-brown color and smells nutty and toasty, about 3-4 minutes. Add the cooked gnocchi and quickly sauté with brown butter for 1-2 minutes. Sprinkle with fresh parmesan cheese and garnish with crispy sage. 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.