Prick the sweet potatoes all over with a fork. Wrap with a damp paper towel and microwave for 10 minutes. If the sweet potatoes aren’t soft enough, microwave for another 5-6 minutes. Note: You can also roast these in the oven if you prefer, but it will take closer to an hour or so.

Cut the sweet potatoes open and transfer to the fridge to cool for 10 minutes.

While the sweet potatoes are cooling, combine the ricotta cheese, parmesan cheese, and salt and mix to combine.

Remove the skins from the sweet potatoes and add the sweet potato flesh to the bowl of cheese. Using a hand mixer or a potato masher, mix until very smooth and combined.

Add the flour to the sweet potato mixture and, using your hands, combine the flour with the sweet potatoes. Continue adding the flour, kneading the dough after each addition, until combine. Be careful not to over-mix the gnocchi dough. Once the dough is fairly smooth and easy to handle, transfer it to a floured surface.

Form the gnocchi into a large loaf and cut, cross-wise, into 2” thick slices.

Roll each slice into a long rope. Cut the rope into 1” pieces. Note: You may want to pat each piece of gnocchi into a bit of the flour on your work surface.

Transfer the gnocchi to a pan and keep them in an even layer. Trust me, don’t put them in a bowl. I learned the hard way.

Bring a large pot of salted water to a boil. Add the gnocchi and boil until they float. Drain and toss with a bit of oil to keep them from sticking.

At this point, you should figure whether you want to make half or all the gnocchi. You can boil all the gnocchi or you can freeze half and boil half.

In a large skillet, heat the butter over medium heat until melted and frothy. Add the gnocchi, in batches if necessary, and cook for 2-3 minutes per side until well-browned. Divide the warm gnocchi between 4 bowls bowls.

Add the diced pancetta to the skillet and cook for 5 minutes over medium heat and cook until crispy and browned. Next, add the diced shallot and cook for an additional 5-6 minutes until softened and browned.

Turn the heat to low and add the garlic and sage leaves. Cook for 1 minute until fragrant. Be careful not to burn the garlic.

Stir the heavy cream and parmesan into the sauce and whisk until combined. Cook over very low heat for 1-2 minutes until thickened. Taste and season with salt and pepper. Turn off the heat.

Spoon the warm sauce over the cooked gnocchi. Enjoy!