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Microwave pierced sweet potatoes for around 5 minutes, then flip and microwave for another 3-5 minutes, keep microwaving for 2-3 minute intervals until soft (or cook another way if you like).
Spoon the potato flesh out of the skin into a bowl with the flour and salt.
Mix with a spoon and then use your hands to knead.
Add some flour to the surface whilst kneading into a slightly soft dough.
Cut into 4 pieces and then roll into a thin shape, cut into 1 inch pieces and then score with a fork.
Boil in hot water until they float to the surface.
To a frying pan add the butter and melt until slightly browning then add the sage.
Add the gnocchi to the frying pan, along with some salt and pepper and mix, frying on a medium- high heat for around a couple of minutes, until golden and crispy.
Flip to make all sides golden!
Add to a plate with some final pep, some more crispy sage and parmesan.