Ingredients

For the gnocchi:

2 large sweet potatoes, cleaned and pricked all over with a fork

One 12-ounce container of ricotta cheese, drained (***The original recipe states that you must drain it for at least 2 hours before using, but I completely forgot and only let it sit in my sieve for about 45 minutes or so-it was fine.)

1 cup Parmesan cheese, grated, plus more for garnish

2 tablespoons light brown sugar

2 teaspoons sea salt, plus more for boiling the gnocchi

1/2 teaspoon nutmeg

2 and 3/4 cups all-purpose flour

For the brown butter sauce:

16 tablespoons (2 sticks) unsalted butter

6 tablespoons fresh sage, coarsely chopped