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1
Preheat the oven to 400F.
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2
Wrap the sweet potatoes in foil, place them directly on the oven rack, and bake for 30 minutes, or until they are tender when pierced with a skewer.
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3
Let the sweet potatoes cool slightly.
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4
Then peel them and pass them through a potato ricer into a large bowl (if you dont have a potato ricer, you can mash them with a fork).
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5
Let the sweet potato puree cool completely.
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6
Stir the Parmesan cheese and nutmeg into the sweet potato puree.
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7
Mix in enough flour to form a firm, slightly elastic dough.
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8
Turn the dough out onto a lightly floured surface.
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9
Divide the dough into 4 equal portions.
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10
Using your hands, gently roll 1 portion on the work surface to form a 1/2-inch-thick rope.
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11
Cut it crosswise into 1/2-inch pieces.
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12
Roll each piece over the tines of a dinner fork to form grooves.
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13
Arrange the gnocchi in a single layer on a floured baking sheet.
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14
Repeat with the remaining 3 portions of dough.
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15
Bring a large pot of salted water to a boil.
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16
Working in 2 batches, cook the gnocchi in the boiling water for 4 minutes, or until they float and are tender.
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17
Use a slotted spoon to transfer them to a platter.
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18
Meanwhile, melt the butter in a small saucepan.
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19
Add the garlic and cook over medium-low heat for 5 minutes, or until the garlic is fragrant.
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20
Add the sage and cook for 2 minutes, until crisp.
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21
Sprinkle with salt and pepper.
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22
Spoon the butter sauce over the gnocchi, sprinkle with Parmesan cheese, and serve.
