Scrub and dry sweet potatoes to remove any dirt. Poke each sweet potato 3 times with a fork. Place them on a microwave-safe plate and microwave for 13-18 minutes until a fork easily glides in and out of the sweet potato flesh.

Slice open sweet potatoes and scoop out the flesh when they’re cool enough to touch.

Measure out 1 cup (saving any leftovers for something else!) and mash sweet potato well in a medium bowl.

Once sweet potato isn’t hot enough to scramble the egg, add ricotta, parmesan, egg, salt, and ground nutmeg. Mix well.

Add ¾ cup flour. Mix until just combined. Don’t over-mix. The mixture should feel like slightly sticky, soft dough. If dough is very sticky (sticking to your hands like crazy!), add 2 more tablespoons of flour and mix. If the dough is still very sticky, add 2 more tablespoons of flour.

Flour a clean working surface and your hands. Form dough into 4 ropes that are ½ inch thick. The dough may be a bit sticky so keep re-flouring your hands.

Use a sharp knife or a bench cutter to cut ropes into 1 inch pieces. It’s okay if pieces are rustic and imperfect!

Bring a big pot of water to a boil. Salt water if desired. While water is coming to a boil, make the sauce (optional).

In a large pan, add butter over medium heat. Let melt, then bubble, and then turn brown (will take 5-10 minutes). Once butter starts to brown, stir frequently. Butter is done when it’s mahogany brown. Add in sage leaves, letting bubble for 30 seconds before removing from heat and setting aside.

Drop gnocchi into the boiling water. Gently stir to separate any that might stick together. Let boil for 30 seconds past when the gnocchi float. Total boil time is about 2-3 minutes.

Use a slotted spoon to remove gnocchi and place directly into the sage brown butter. Gently toss.

Plate, topping with more parmesan and toasted hazelnuts.