Boil the sweet potato cubes in a pot of water until fork-tender, about 15-20 minutes.
Drain and let them cool slightly.Mash the cooked sweet potatoes until smooth using a potato masher or fork.
- In a mixing bowl, combine the mashed sweet potatoes, flour, salt, and nutmeg (if using). Mix until a dough forms.Turn the dough out onto a floured surface and knead gently until it comes together.
- Divide the dough into smaller portions and roll each portion into a long rope, about 1/2 inch in diameter.
- Cut the ropes into bite-sized pieces to form the gnocchi. You can press each piece with the tines of a fork to create ridges if desired.
Bring a large pot of salted water to a gentle boil. Drop the gnocchi into the boiling water and cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.
Making the Burnt Butter and Sage Sauce:
In a large skillet, melt the butter over medium heat. Allow the butter to continue cooking until it turns golden brown and develops a nutty aroma. Keep a close watch to avoid burning the butter.
Add the fresh sage leaves to the skillet and let them sizzle for a minute until they become crispy. Use a slotted spoon to remove them and set aside.
Add the cooked gnocchi to the skillet and sauté for a few minutes to coat them with the browned butter.
Season the gnocchi with salt and black pepper to taste.
Serve the gnocchi in individual plates or bowls, garnished with the crispy sage leaves and a generous sprinkle of grated Parmesan cheese.
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