Step 1

Preheat oven to 400ºF (200ºC).

Step 2

Prick the sweet potato with a fork several times and bake for 40 minutes (or microwave for 5 minutes).

Step 3

Allow potato to cool at least 5 minutes before peeling skin off.

Step 4

In a large bowl, mash potato with masher or fork until smooth.

Step 5

Add parmesan cheese, egg, and flour. Knead the dough until it is firm and no longer sticky, adding flour as needed, forming a ball with the dough.

Step 6

Divide the dough into four equal parts. Take one part and roll it out into a long rope, about a 1-inch (2 ½ cm) wide.

Step 7

Slice into ½-inch (1 cm) rectangles and set aside.

Step 8

Using an overturned fork, slide each gnocchi over the fork prongs so they become serrated in a corkscrew shape.

Step 9

Bring a large pot of water to a boil and add the gnocchi. Boil until the gnocchi float to the top, about 1-2 minutes. Drain in a colander.

Step 10

In a pan over medium heat, melt butter and add sage. Simmer for 1 minute without letting butter burn.

Step 11

Add gnocchi to pan with the sage and butter, tossing until lightly golden.

Step 12

Top with more Parmesan cheese.

Step 13

Enjoy!