Step 1

Prick the sweet potatoes with a fork and microwave them at full power for 7 to 10 minutes until tender.To check for doneness, pierce them with a knife. The blade should slide in easily.Cut the sweet potatoes in half, scoop out the flesh and add it to a large bowl.

Step 2

Mash the sweet potatoes with a fork while they are still hot.

Step 3

Add all-purpose flour and salt, and mix with a spatula to combine the ingredients.

Step 4

Transfer the dough onto a cutting board and knead for just a minute to make sure the potatoes and the flour are well combined and a soft dough forms.Add more flour if needed. You should obtain a compact yet soft and slightly moist gnocchi dough. Do not over-knead.

Step 5

Cut the dough into four pieces, then roll each piece into a long rope-like shape.Now cut the rope into 1-inch long pieces, and your pillow-shaped gnocchi is ready.Tip: When you shape the gnocchi, sprinkle your work surface with flour as the dough might get moist as it touches your hands.

Step 6

Optional: if you like ridged gnocchi you can shape them with a fork or gnocchi board.Dust your thumb and the gnocchi pillows with flour. Next, roll each gnocchi pillow down the back of the fork, applying gentle pressure with your thumb.

Step 7

To a large skillet, melt butter and pan fry a few leaves of fresh sage for a couple of minutes.

Step 8

Cook the gnocchi in a large pot of salted boiling water. They are ready when they float to the surface.Cook max two portions of gnocchi at a time.

Step 9

Scoop gnocchi out of the boiling water with a slotted spoon and toss them in the pan with the butter and sage sauce.

Step 10

Fry for two minutes, then serve on a plate with freshly ground black pepper, and optionally some parmesan or dairy-free cheese.