Instructions

1. Preheat the oven to 425 degrees F.
2. Prepare a baking sheet sprinkled with flour. Set aside.
3. Pierce the sweet potato with a fork. Bake the sweet potatoes until tender and fully cooked, between 40 to 55 minutes depending on size. Cool slightly. Cut in half and scoop the flesh into a large bowl. Mash the sweet potatoes and transfer to a large measuring cup to make sure the sweet potatoes measure about 2 cups. Transfer the mashed sweet potatoes back to the large bowl. Add the ricotta cheese, salt, cinnamon, and pepper and blend until well mixed. Add the flour, 1/2 cup at a time until a very soft dough forms. Generously flour a work surface and place the dough in a ball on the work surface. Divide the dough into 6 equal balls. Roll out each ball into a 1-inch wide rope, sprinkling it with extra flour to make it easier to work with if necessary. Cut each rope into 1-inch pieces. Roll the gnocchi over the tines of a fork or a gnocchi board. Transfer the formed gnocchi to the prepared baking sheet. Continue with the remaining gnocchi.
4. To make the sauce, melt the butter in a large saute pan over medium heat. When the butter has melted add the sage leaves. Continue to cook, swirling the butter occasionally, until the foam subsides and the milk solids begin to brown. Remove the pan from the heat. Stir in the cinnamon, maple syrup, salt, and pepper. Careful, the mixture will bubble up. Gently stir the mixture.
5. Meanwhile, bring a large pot of salted water to a boil over high heat. Add the gnocchi in 3 batches and cook until tender but still firm to the bite, stirring occasionally, about 5 to 6 minutes. With a slotted spoon or kitchen spider, transfer the cooked gnocchi directly to the brown butter sauce. Toss in the butter to prevent them from sticking, and continue with the remaining batches and serve.