Prick 1 pound sweet potatoes with a fork and microwave them at full power for 7 to 10 minutes until tender.To check for doneness, pierce them with a knife. The blade should slide in easily.Cut the sweet potatoes in half, scoop out the flesh and add it to a large bowl.

Mash the sweet potatoes with a fork while they are still hot.

Add 1 cup all-purpose flour and 1 teaspoon salt, and mix with a spatula to combine.

Transfer the dough onto a cutting board and knead for just a minute.Add more flour if needed. You should obtain a compact yet soft and slightly moist gnocchi dough. Do not over-knead.

Cut the dough into four pieces, then roll each piece into a long rope-like shape.Now cut the rope into 1-inch long pieces, and your pillow-shaped gnocchi is ready.Tip: When you shape the gnocchi, sprinkle your work surface with flour as the dough might get moist as it touches your hands.

Optional: if you like ridged gnocchi you can shape them with a fork or gnocchi board.Dust your thumb and the gnocchi pillows with flour. Next, roll each gnocchi pillow down the back of the fork, applying gentle pressure with your thumb.

To a large skillet, melt 3 tablespoons butter and pan fry a 15 leaves sage for a couple of minutes.

Cook the gnocchi in a large pot of salted boiling water. They are ready when they float to the surface.Cook max two portions of gnocchi at a time.

Scoop gnocchi out of the boiling water with a slotted spoon and toss them in the pan with the butter and sage sauce.

Fry for a few minutes, then serve on a plate with 2 twists black pepper and optionally some parmesan or dairy-free cheese.