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1
Preheat oven to 400 degrees F.
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2
Prick the potatoes with a sharp knife and place on a baking sheet.
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3
Bake until very tender, about 55 minutes to an hour.
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4
Cool slightly, cut in half and scoop out the pulp with a sppon.
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5
Use a potato ricer to mash the potatoes into a bowl.
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6
You should end up with approximately 2 cups of sweet potato pulp.
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7
Add the ricotta, egg yolk, and salt and pepper and mix well.
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8
Lightly flour a baking sheet and set close to your work area.
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9
Adding about 1/2 cup of flour at a time, add just enough to create a workable dough.
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10
Take a fist-sized bowl of the dough and roll it into a 1-inch roll on a lightly floured counter.
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11
Use a sharp knife to cut the roll into 1-inch pieces and set aside on the floured baking sheet.
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12
Continue to work the rest of the dough in this same manner.
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13
Refrigerate the gnocchi on the baking sheet until ready to cook.
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14
Bring a large pot of salted water to a boil.
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15
In the meantime, place the butter in a small saucepan and allow it to foam.
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16
Add the sage leaves and season with salt and pepper and continue to cook until the butter is lightly browned.
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17
Keep warm.
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18
Cook the gnocchi in the boiling water just until they rise to the surface.
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19
Use a slotted spoon to remove them to a heated platter.
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20
Pour the sauce over the gnocchi and gently toss to coat.
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21
Serve immediately offering grated Parmesan cheese at the table.
