1 ½CupsAll-purpose flour +1/4 cup for the working surface
For the Maple Sage Sauce:
15Fresh Sage Leaves
¼tspGround Roasted Cinnamon
1tspFresh Shaved Nutmeg
Cut sweet potato in half, spoon out the flesh using a ricer mash the sweet potato into a large mixing bowl. Add the ricotta cheese, salt, cinnamon, and pepper and blend until they are well mixed. Slowly add flour. 1/2 cup at a time until a soft dough is formed. Lightly flour a working surface and form the soft dough into a ball. Divide ball into 6 equal portions. Roll out each portion into a 1-inch wide rope. Cut each rope into 1/2 inch pieces, then roll the pieces over the tines of a fork. Set aside and continue making remaining gnocchi.
Meanwhile, bring a large pot of salt water to a boil over high heat. Divide the gnocchi into 3 batches. Add 1 batch at a time to the boiling water until gnocchi is tender but still firm to the bite. Stir occasionally, about 5 to 6 minutes! Drain the gnocchi using a slotted spoon and set them aside onto a baking sheet. Tent with foil to keep warm and continue with the remaining gnocchi.
For Maple Sage Sauce:
In a large saute pan over medium heat, melt butter. Once butter is melted, add the sage leaves, cook for 2 minutes. Remove the pan from the heat. Carefully (the mixture will bubble) Stir in the cinnamon, nutmeg, maple syrup, salt, pepper, and, pecans. Toss the cooked gnocchi with the maple sauce. Transfer to a serving dish and immediately.