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PdfMicrowave: Pierce 3 sweet potatoes with a fork, wrap in damp paper towels, and microwave for 7-10 minutes until tender. Let cool, cut in half, and scoop out the flesh.
Mash: Puree the sweet potato (3 cups) and let cool. Stir in 1 egg.
Dough: Mix 1 tsp salt with 1½ cups flour. Add to sweet potato, folding until a sticky dough forms. Add more flour if needed to shape into a loose ball.
Roll: On a floured surface, divide dough into portions, roll each into 1-inch thick ropes, and cut into ½-inch pieces.
Shape (Optional): Roll each piece over the tines of an upside-down fork for the classic gnocchi shape.
Boil: Drop gnocchi into boiling water in batches. They’re done when they float (2-3 minutes). Remove and drain on paper towels.
Sauté: Melt 2 Tbsp butter in a skillet over medium heat. Add 2 minced garlic cloves, sage, rosemary, and gnocchi. Cook until gnocchi is lightly browned, about 5 minutes.