Cook the Sweet Potatoes:

• Preheat the oven to 400°F (200°C).

• Pierce the sweet potatoes with a fork and bake them on a baking sheet for about 45 minutes to 1 hour, until they are soft and cooked through.

• Once done, allow them to cool slightly, then peel off the skin and mash the flesh until smooth. You should have about 1 ½ cups of mashed sweet potato.

Make the Gnocchi Dough:

• In a large bowl, combine the mashed sweet potato, egg, salt, nutmeg, and black pepper.

• Gradually add the flour, stirring gently to form a dough. Be careful not to overmix—stop when the dough comes together and is slightly sticky but manageable.

• Lightly flour your work surface, then turn the dough out and divide it into 4 portions. Roll each portion into a long log about ¾ inch in diameter.

• Cut the logs into 1-inch pieces and, if desired, use a fork to gently press down on each piece to create a gnocchi shape.

Cook the Gnocchi:

• Bring a large pot of salted water to a boil.

• Gently drop the gnocchi into the boiling water in batches. Once they float to the surface, cook for an additional 1-2 minutes. Remove with a slotted spoon and set aside.

Make the Brown Butter Sage Sauce:

• While the gnocchi is cooking, melt the butter in a large skillet over medium heat.

• Once melted, continue to cook the butter, swirling the pan occasionally, until it turns golden brown and has a nutty aroma (about 3-5 minutes).

• Add the fresh sage leaves and thyme (if using) to the skillet and cook for another 1-2 minutes until the sage becomes crispy.

• Season the sauce with salt and pepper.

Combine the Gnocchi and Sauce:

• Add the cooked gnocchi to the skillet with the brown butter sage sauce. Gently toss to coat the gnocchi in the sauce, letting it cook for 1-2 minutes to absorb the flavors.

Serve:

• Plate the gnocchi and sprinkle with freshly grated Parmesan cheese.

• Serve warm and enjoy the rich, savory flavors of this comforting dish!