Peel and chop the sweet potatoes into chunks and boil them in salted water until tender - about 15-20 minutes. Drain and let cool slightly. 

Mash the sweet potatoes once they are cool enough to handle, ensuring there are no lumps. 

Make the dough. I put the sweet potatoes directly on a floured surface and top with the flour to make a bowl for the egg, then sprinkle with salt. Mix until it comes together to form a dough - it will be sticky so make sure you have extra flour nearby! 

Divide the dough into sections and roll each section into a long rope about 1/2 inch thick. Cut into bite-sized pieces and use your pointer finger, or a fork for ridges if desired, to roll out each piece. 

Bring a large pot of salted water to a boil. Drop the gnocchi into the water and cook until they float to the surface, about 2-3 minutes. 

*Secret step* Remove gnocchi from boiling water with a slotted spoon and transfer to a hot skillet with olive oil.  Let each side crisp for about 1 minute then remove from the pan and set aside. 

In the same skillet, add the butter, sage leaves and garlic on medium-low heat. Let simmer for a few minutes until the garlic is fragrant and the sage leaves start to crisp. Once done, add the gnocchi back to the skillet and toss in the butter sage sauce. 

Serve hot and top with fresh parsley and parmigiana cheese as desired. Enjoy!