• Bake sweet potatoes in 400F degree oven until fork-tender.
• Peel potatoes and cut them in half so they fit the ricer. Put potato halves into a ricer one at a time and press potato into a medium bowl. Potatoes can be mashed with a regular masher but ricer gives a fluffier consistency.
• Whisk together the 200 grams of 00 flour parmesan cheese, and salt. Gradually add it to the potato mixture in about four parts. First stirring, and then kneading with your hands.
• Move the dough to the counter and knead it for about 1-2 minutes, or until it is smooth. It will be sticky, so add flour as needed, but remember the softer the dough, the fluffier the gnocchi will be.
• Form the dough into one large ball and wrap it in cling wrap. Let it rest for 20 minutes.
• Once the 20 minutes is up divide the dough into 4 pieces. On a floured surface, roll each piece into a long, smooth tube.
• Cut the gnocchi into 1-inch pieces using a sharp knife or bench scraper. Sprinkle cut gnocchi with more flour.
• Shape floured gnocchi on a wooden Gnocchi Pasta Board, to create ridges or leave them in the shape of small pillows. Gnocchi can be frozen at this point for up to one month.
• Bring a pot of water to boil and salt it generously. Cook the gnocchi in batches, adding it to the water and then removing it with a slotted spoon when the gnocchi begin to float.

Sauté Gnocchi in Garlic Butter

• Heat a medium sauté pan over medium-high heat, add olive oil, and melt butter.
• Cook butter until slightly browned. Add minced garlic and sauté for 1 minute. Add cooked gnocchi and sauté until one side of the pasta is just browned or caramel in color. Turn the gnocchi and continue to cook. Remove cooked gnocchi to a serving bowl.
• Fry the sage leaves in the butter until crispy. Serve gnocchi with garlic butter sauce and fried sage leaves.