COOK SWEET POTATOES: First, wash the sweet potatoes and pierce the skin all over with a fork. Wrap the sweet potatoes in damp paper towels and microwave on high for 8 to 10 minutes or until the potatoes feel soft and tender. Once the potatoes are fully cooked, let them cool enough to comfortably touch. Cut in half and scoop out the flesh.

MIX AND MASH: In a large bowl, completely mash the sweet potato using a potato masher, large wooden spoon, or a potato ricer. Mix in the egg, salt and pepper.

FOLD TO COMBINE: Gently fold the flour to combine with the sweet potato. Start with 1 cup of flour and add another half cup as needed. You don't want to over mix the sweet potato and flour mixture. Form the dough into a ball in the bowl. The dough should still feel sticky.

ROLL AND FORM: Transfer the dough to a well floured surface. Cut the dough into four equal portions. Roll each portion into 1-inch thick ropes. Cut the rope into 1/2-inch pillows. You can add ridges to your gnocchi using a fork. The ridges will allow the sauce to adhere better to the pasta.

BOIL PASTA: Bring a large pot of salted water to a boil. Drop the gnocchi into the boiling water. Gnocchi only takes 2 to 3 minutes to cook. You'll know when the gnocchi is done when they start to float. Drain the gnocchi and set aside.

MAKE SAUCE: In a saucepan, melt butter on medium high heat. When the butter has melted, add minced garlic, sage leaves, and gnocchi. Season with salt and pepper. Add 1/4 cup parmesan cheese and cook gnocchi for 7-10 minutes until lightly browned.

SERVE: Top with more parmesan cheese and serve immediately.