1. Using a steaming basket, cook the sweet potato until it easily mashes with a fork. Remove from heat, and mash all of the sweet potato into a smooth puree.*
2. Measure out 1 cup of the sweet potato into a large mixing bowl, and add the flour, ricotta, parmesan, nutmeg and salt. Stir to combine until a shaggy dough starts to form. Using your hands, form the dough into a bowl and then turn it out on to a lightly floured surface. Knead the dough for about 2 minutes, then divide it into 4 equal parts (just eyeball it).
3. On the same floured surface, use lightly floured hands to roll out each ball into a long rope, about 18″ long. Cut each rope into 1″ pieces, keeping the pieces separated from each other.
4. Bring a large pot of salted water to a boil over high heat. At the same time, melt the butter in a saucepan over medium heat, adding the sage leaves and garlic once melted. Let the butter simmer for a few minutes before turning off the heat and removing the leaves and garlic cloves.
5. When the water starts boiling, add half of the gnocchi pieces with a slotted spoon, cooking until it starts floating, about 3 minutes. Once floating, remove the gnocchi with the slotted spoon and transfer it to the melted butter. Repeat with the remaining fresh gnocchi. Stir everything together gently in the saucepan and serve with extra fresh parmesan and fresh ground pepper.

Gnocchi can be stored in an airtight container, in the fridge, for 3-4 days. It can also be frozen, uncooked, in an airtight container for up to 2 months. Thaw overnight in the fridge or cook straight from frozen.