Step 1

Bake sweet potatoes at 400f for 45 minutes or until fork-tender.

Step 2

Remove potatoes from the oven and once able to handle remove skin and rice onto a baking sheet. Let the potatoes cool for 30 minutes then place into a clean kitchen towel and squeeze out the water.

Step 3

Spread out the potatoes and sprinkle with the kosher salt and flour and drizzle the egg. Mix together, then move to a floured work surface and knead for 30 seconds or just enough to form a mass the isn't too sticky. If needed, use a bit more flour.

Step 4

Move the dough to the side, clean the work surface, and dust it with flour. Turn the dough into a loaf and cut off a section (about ⅕ of it). Roll the section with the palms of your hands into a long rope about ½-3/4" in size.

Step 5

Once rolled out, cut 1-inch long gnocchi pieces with a sharp knife. Place the gnocchi onto a parchment paper lined baking sheet that has been sprinkled with flour. Repeat for the rest of the dough. The sweet potato gnocchi can be cooked right away or should be frozen for 2 hours, then placed in freezer bags for long-term storage in the freezer.

Step 6

Bring a large pot of salted water (2 tablespoons kosher salt) to a boil.

Step 7

To make the sauce melt the butter over medium heat until it just foams. Once it foams add in the sage then turn heat to low.

Step 8

Drop the sweet potato gnocchi into the boiling water and cook until they float. Don't boil too many together. Once they float, scoop out with a slotted spoon and place into the brown butter. Repeat for subsequent batches.

Step 9

Add the maple syrup and a pinch of cinnamon to the gnocchi and mix together. Taste test and adjust salt and pepper if required.

Step 10

Plate the sweet potato gnocchi and grate the Parmigiano Reggiano onto each plate. Enjoy!