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Gnocchi:
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Line a large baking sheet with parchment paper.
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Place sweet potatoes on a plate; microwave on high until tender, about 5-6 minutes per side.
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Cut in half and cool.
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Scrape sweet potato flesh into a medium bowl and mash; transfer 1 1/2 cup to a large bowl.
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Add ricotta cheese; blend well.
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Add Parmesan cheese, brown sugar, 1 teaspoons salt, and nutmeg; mash to blend.
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Mix in flour, about 1/2 cup at a time, until a soft dough forms.
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Turn dough out onto a floured surface; divide into 3 equal pieces.
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Rolling between your palms and the floured work surface, form each piece into a 20-inch-long rope (about 1 inch in diameter), sprinkling with flour as needed if sticky.
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Cut each rope into 20 pieces.
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Roll each piece over the tines of a fork to indent.
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Transfer to the baking sheet.
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Bring a large pot of water to boil; add 1 tablespoon salt and return to boil.
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Working in batches, boil gnocchi until tender, 5 to 6 minutes.
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Transfer gnocchi to a clean rimmed baking sheet.
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Cool completely.
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(Can be made 4 hours ahead.
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Let stand at room temperature.)
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Sauce:
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In a small sauce pot combine milk, onion, garlic and sage.
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Place over medium heat and heat until tiny bubbles appear around the edges of the pan, about 5 minutes.
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Do not boil.
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Remove pan from heat and let stand for 10 minutes.
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Remove and discard onion, garlic and sage leaves.
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Cover to keep warm.
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In a saucepan over medium heat, melt the butter.
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Stir in the flour and cook, stirring, until blended, 1 minute.
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Gradually add the milk, whisking constantly.
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Reduce the heat to low and continue to whisk until the sauce is smooth and slightly thickened, 4 to 5 minutes.
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Dip a wooden spoon in the sauce to coat it.
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Pass your finger through the sauce on the back of the spoonit should leave a clean track.
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Strain the sauce into an clean saucepan.
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Whisk in the shredded Gouda cheese.
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Cook over low heat, whisking constantly, until the cheese is melted and the sauce is smooth.
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Season with salt and pepper to taste.
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Pour sauce over gnocchi and serve.
