GNOCCHI

Using a fork, prick the sweet potatoes several times. Then, bake them for about 50 minutes, or until they're completely soft and you can easily poke a fork all the way through.

Take the baked sweet potatoes out of the oven and allow them to cool.

Peel the skins off the cooled sweet potatoes. You can save the skins to make chips to avoid wasting them. Then, mash the sweet potato flesh.

Knead the mashed sweet potato to combine. Be careful not to overwork the dough, as this can make it tough.

If the dough is sticking, add more flour as needed. However, avoid adding too much flour to keep the gnocchi light and tender.

Fill a large pot with water and bring it to a boil. Working in 3 or 4 batches, add the gnocchi to the boiling water. Give the water a quick stir right after adding the gnocchi.

Place a large sauté pan over medium - high heat. Add the butter and let it heat up.

When the butter starts to turn a light golden color, pour in the olive oil. Heat the mixture for about 30 seconds, then continue cooking until it turns brown.

Add the sage to the pan and fry it until it becomes fragrant, which should take about 1 minute.

Put the cooked gnocchi into the pan, along with 1/4 teaspoon of salt.

Cook the gnocchi in the pan, tossing them gently to combine with the sage and butter mixture, for about 3 minutes.