Sweet Potato Gnocchi

For the Gnocchi:

1. Pierce the sweet potatoes with a knife or fork a few times all over. Roast on a foil-lined baking sheet for about an hour at 400°F, or place on a microwave-safe plate, and microwave on high heat until fork tender, about 8 to 10 minutes.
2. Once cool enough to handle, remove the skins. Mash the sweet potatoes in a bowl with a potato masher and let cool completely.
3. Once the potatoes are cooled thoroughly, mix in the egg, parmesan, and salt until thoroughly combined. Add ½ cup of flour, and stir to combine. Turn onto a lightly floured surface, then knead gently 8-10 times, until the dough forms a cohesive ball and is no longer sticky to the touch. If the mixture is too wet, add the additional ¼ cup of flour a bit at a time as needed.
4. Cut the dough into 4 pieces. Roll each piece into a thin log, about ½-inch thick, then cut each log into ½-inch pieces.
5. Roll each piece of dough over a gnocchi board or over the tines on the back of a fork. Place the shaped gnocchi on a well-floured sheet tray.

For the Sauce and Assembly:

1. Fill a large pot three-quarters full with water and bring to a boil over high heat. Season generously with salt.
2. Meanwhile, add 4 tablespoons of butter to a large skillet and heat over medium heat. Once melted and bubbling, add the sage leaves. Cook until they are dark green, 30 seconds to 1 minute, then remove and place on a paper towel-lined plate.
3. Add the chopped garlic, stir to combine, then remove from the heat. (The garlic will continue to cook, and the butter will continue to brown slightly with the residual heat.)
4. Carefully transfer the gnocchi to the boiling water, shaking off excess flour as you take them off the baking sheet. Cook for 2 to 3 minutes, until they float to the top. Use a spider strainer or slotted spoon to transfer the gnocchi to the skillet with the garlic butter.
5. Return the skillet to medium-low heat. Add ½ cup of pasta water, salt, pepper, and remaining 2 tablespoons of butter to the skillet. Gently fold together just until the butter is melted. Remove from the heat. Serve topped with fried sage leaves.