With a fork, stick the sweet potato a few times. Wrap the sweet potato in a wet paper towel and place in microwave for 7 minutes or until the insides are soft.

With a spoon, scoop out the inside of the potato and add to a mixing bowl. Add in ricotta cheese, parmesan and salt. With a spoon, mix until well combined and almost smooth.

Add in the flour, ½ cup at a time, gently kneading with each addition of flour. Do not overknead or the mixture will be come tough.

As the dough becomes easier to handle move to a lightly floured work surface and continue to knead a few times, then mold the dough into a 9x5 loaf shape. Using a pizza cutter, cut about a 1 inch section from the short end.

Roll this section on the floured surface until you have a rope size piece of dough. Cute the rope into 1 inch pieces. These will be your gnocchi pillows.

Bring a large pot of water to boiling and place the gnocchi pillows in the boiling water. When the gnocchi rise to the top of the water, they are done cooking. It took about 5 minutes for mine to cook.

Pour the gnocchi and the water into a strainer. Move gnocchi into a bowl and add a little olive oil to prevent sticking.

In a large skillet over medium high heat, add the stick of butter and cook, until it is bubbling and foaming. Place the gnocchi pieces in the skillet and cook until browned on both sides. It took about 5 minutes on each side for me.

Add in the garlic, sage and salt and cook for a few more minutes, stirring the mixture a few times to incorporate.

Remove pan from the heat and leave alone for a few minutes to allow the butter to thicken.

Add in the heavy cream and parmesan cheese, and toss lightly to mix together. Cook for a minute. Serve immediately. You can add pepper and lemon juice if desired. Enjoy!