Sweet Potato Ricotta Gnocchi

Preheat oven to 400 degrees F.

Prick the potatoes with a sharp knife and place on a baking sheet. Bake until very tender, about 55 minutes to an hour. Cool slightly, cut in half and scoop out the pulp with a sppon. Use a potato ricer to mash the potatoes into a bowl. You should end up with approximately 2 cups of sweet potato pulp.

Add the ricotta, egg yolk, and salt and pepper and mix well. Lightly flour a baking sheet and set close to your work area. Adding about 1/2 cup of flour at a time, add just enough to create a workable dough. Take a fist-sized bowl of the dough and roll it into a 1-inch roll on a lightly floured counter. Use a sharp knife to cut the roll into 1-inch pieces and set aside on the floured baking sheet. Continue to work the rest of the dough in this same manner. Refrigerate the gnocchi on the baking sheet until ready to cook.

Bring a large pot of salted water to a boil. In the meantime, place the butter in a small saucepan and allow it to foam. Add the sage leaves and season with salt and pepper and continue to cook until the butter is lightly browned. Keep warm. Cook the gnocchi in the boiling water just until they rise to the surface. Use a slotted spoon to remove them to a heated platter. Pour the sauce over the gnocchi and gently toss to coat. Serve immediately offering grated Parmesan cheese at the table.