Preheat your oven to 400°F (200°C). Wash and pierce the sweet potatoes with a fork before placing them on a baking sheet. Roast for about 45 minutes, or until fork-tender.

In a large mixing bowl, combine the mashed sweet potatoes with all-purpose flour, kosher salt, and egg. Use your hands or a spatula to mix until a soft dough forms.

Lightly flour your working surface and divide the dough into manageable portions. Roll each piece into long ropes about ¾-inch thick, then cut into 1-inch pieces.

Bring a large pot of salted water to a rolling boil. Carefully drop the gnocchi into the water in batches, cooking for about 2-3 minutes until they float to the surface.

In a large skillet over medium heat, melt unsalted butter until it turns golden brown, about 4-5 minutes. Add sage leaves, maple syrup, cinnamon, salt, and pepper, stirring until combined.

Gently toss the cooked gnocchi in the brown butter sauce, ensuring they’re well coated. Serve warm, garnished with Parmigiano Reggiano, walnuts, or crispy fried sage leaves.