Sweet Potato Gnocchi for 4 Servings

Instructions:

1. Toss cubed sweet potatoes with oil and salt. Roast at 400°F (200°C) until tender and caramelized.
2. Pass the hot potatoes through a ricer or mash thoroughly until no lumps remain.
3. Allow the mash to cool slightly so it doesn't cook the egg prematurely.
4. Create a mound of mashed potato and make a well in the center.
5. Add the beaten egg, ricotta, salt, and nutmeg into the well.
6. Gradually fold in the flour using a fork, then gently knead by hand until the dough pulls away from the sides of the bowl; it should feel soft and slightly tacky.
7. Divide the dough into four portions. Roll each piece into a long rope about 3/4 inch (2cm) thick on a floured surface.
8. Cut the ropes into 1-inch (2.5cm) nuggets. Optionally, roll each nugget over the tines of a fork to create ridges.
9. Drop gnocchi into salted boiling water and remove with a slotted spoon once they float to the surface (approximately 2-3 minutes).
10. Melt butter in a skillet until it foams and turns a nut-brown color.
11. Add sage leaves and garlic until fragrant, then toss in the boiled gnocchi.
12. Sear until the edges are golden, then finish with a squeeze of lemon juice and grated Parmesan.