Roast your sweet potatoes at 400°F (200°C) for about 45 minutes or until soft. Allow them to cool, then scoop out the flesh into a mixing bowl.

To the sweet potato, add the flour, egg, grated parmesan, salt, and nutmeg. Stir until a dough begins to form.

Lightly dust your hands and work surface with flour. Transfer the dough and knead gently until it’s smooth and pliable, being careful not to overwork it.

Divide the dough into smaller portions. Roll each portion into a long cylinder, about 1 inch in diameter. Cut into bite-sized pieces (approximately 1-inch intervals). You can shape them using a fork to create grooves.

Bring a large pot of salted water to a boil. Carefully drop the gnocchi into the boiling water. They’re done when they float to the surface, about 2-3 minutes.

In a skillet, melt the butter over medium heat. Add the sage leaves and cook until fragrant and crispy. Toss the cooked gnocchi in the sage butter sauce.

Plate the gnocchi, sprinkle with extra parmesan, and savor every bite!