Press the cooked sweet potato through a ricer, optional but makes for a smoother gnocchi.
In a large bowl, combine the sweet potatoes, ricotta, salt, Provenzano’s Market Pumpkin Pie Spice, and black pepper. Add the flour a little at a time, mixing gently until a soft dough forms. The dough should be slightly sticky but workable — add more flour if needed.
Don’t stress about being exact with the measurements for the sweet potatoes or flour — every batch will be a little different! Some sweet potatoes hold more moisture than others, which means you might need a touch more or less flour. The goal is a soft, slightly tacky dough that holds together without feeling sticky. Trust your hands, not the measuring cup.
Lightly flour your surface and divide the dough into sections.
Roll each section into long ropes about 1/2-inch thick, then cut into roughly 1-inch pieces. Press each piece gently with a fork for those classic ridges.
Bring a large pot of salted water to a boil. Drop the gnocchi in batches, cooking until they float to the surface.
Scoop out with a slotted spoon and place on a baking sheet or tray while preparing the sauce.
In a large skillet, melt the butter over medium heat.
Add the sage leaves and cook until the butter starts to brown and smells nutty, stirring frequently.
Stir in Provenzano’s Market Pumpkin Pie Spice, maple syrup, salt, and pepper.
Add the cooked gnocchi directly into the pan, tossing gently so each piece is coated in the warm brown butter sauce.
Serve immediately with a sprinkle of Parmesan.
