Purple Potato Gnocchi with Ricotta

Ingredients

• 2 pounds of sweet potato, purple (or any color)
• ⅔ cup of whole milk ricotta
• 1 cup of freshly grated parmesan cheese
• pinch of freshly grated nutmeg
• 1 teaspoon salt
• ½ teaspoon pepper
• 1-1½ cup of flour (I only needed 1 cup) and extra for dusting the board
• large pinch of salt
• 8 tablespoons of butter
• 6 large fresh sage leaves (optional)
• parmesan and freshly ground black pepper, for serving

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