Preheat your oven to 400°F. Place the purple sweet potatoes on a baking sheet and bake for about an hour until they’re tender and easily pierced with a fork.

Allow the sweet potatoes to cool until they are safe to handle. Slip off the skins and mash the potatoes in a bowl, or for a finer texture, process them through a ricer.

Bring a large pot of water to a roaring boil. Add a generous pinch of salt to season the water; this enhances the flavor of the gnocchi as they cook.

In a mixing bowl, combine the mashed sweet potatoes with ricotta, parmesan cheese, nutmeg, salt, and pepper. Stir until smooth and creamy.

Gradually add the flour, half a cup at a time, mixing until a soft dough forms. Aim for a consistency that’s tacky but not overly sticky.

On a floured surface, shape the dough into a log. Cut it into 6 equal pieces, and roll each piece into a long, 1-inch thick rope.

Slice the ropes into 1-inch pieces. For a classic touch, press the back of a fork along each piece to create grooves that hold the sauce beautifully. Dust with flour and place on a baking sheet.

Once the water is boiling, add the gnocchi in batches to avoid crowding. Cook for about 5 minutes; they’re ready when they float to the surface. Use a slotted spoon to transfer them to another baking sheet.

In a large sauté pan, melt the butter over medium heat. Continue cooking until it turns golden brown and emits a nutty aroma. Gently add the sage leaves and turn off the heat.

Divide the browned butter among serving dishes. Top with gnocchi, a sprinkle of freshly ground black pepper, and a generous dusting of parmesan cheese. Enjoy the sumptuous flavors!