Preheat oven to 350°F. Poke sweet potatoes and bake 45 minutes.
Remove from oven and purée in a food processor or blender.
In a large mixing bowl or stand mixer, combine flour with sweet potato purée. Switch to dough hook and knead for 4 minutes or knead by hand.
Meanwhile, bring a large pot of salted water to a boil.
Roll out dough (will still be slightly sticky) into rolls using flour. Cut into pieces.
Boil gnocchi until it rises to the top. Continue boiling just a few seconds. Strain.
Meanwhile, in a saucepan over medium heat, melt butter. Allow it to brown swirling it until it reaches a nice, nutty aroma. Add fresh sage and continue to cook for 30 seconds.
Remove from heat and toss gnocchi in sauce. Garnish with pepper and parmesan to serve.
1 large potato = 2 generous servings.
For every potato, allow about a 1/2 cup of flour. The goal is to use as little flour as possible, to keep them pillow-like, but the more flour you use, the easier it is to roll them out, either way, you can't go wrong!
You can prep the gnocchi ahead of time, so it's perfect for easy entertaining!
You can use a fork to roll the gnocchi into shape if you prefer.
*optional: use a fork to make traditional gnocchi indentions