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Special equipment: six 6-ounce ramekins
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For the sweet potato gnocchi: Bring a large pot of water to boil.
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Add the potatoes and boil until fork-tender, about 15 minutes.
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Remove the potatoes with a slotted spoon (reserve the pot of water) and allow to cool for about 10 minutes.
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Put the potatoes through a ricer into a bowl.
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Add the flour to a separate bowl and make a well.
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Add the oil and ice water and knead into a dough, adding in the cinnamon, nutmeg and salt.
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Fold in the mascarpone.
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Slowly add the potatoes and knead until the dough comes together and rolls out smoothly, 5 to 7 minutes.
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Form into a ball, wrap in plastic and let the dough rest for 10 minutes.
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Bring the pot of water back to a boil.
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Roll the dough into a long thin log, then divide into 2-inch pieces.
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Boil the gnocchi until they float, 2 to 3 minutes.
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Preheat the oven to 375 degrees F.
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For the sauce: Melt the butter in a saucepan over medium heat and whisk in the flour until incorporated.
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Add the milk and cheese and season with salt and pepper.
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Cook until the cheese is fully melted and the sauce is thickened, about 7 minutes.
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Season with additional salt and pepper if needed, and stir in the cinnamon and nutmeg.
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For the fried sage: In a heavy, shallow pan, add some canola oil and heat until a thermometer inserted in the oil registers 400 degrees F. Add the sage leaves and fry until crisp, 1 minute.
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Transfer to a plate lined with paper towels.
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For the panko topping: Mix together the breadcrumbs, Parmesan and butter in a small bowl.
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Combine the gnocchi and sauce gently in a bowl.
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Divide the mixture among individual 6-ounce ramekins.
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Top each with some panko topping, a fried sage leaf and extra Parmesan.
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Bake until bubbling and crispy brown on top, about 5 minutes.
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Serve in the ramekins.
