Add the ricotta cheese, egg, salt, and cayenne. Mix until smooth.

Bring a large pot of salted water to a boil. Cook the gnocchi in batches until they float to the top, about 2-3 minutes.

Divide the dough into small portions. Roll each portion into ropes and cut into bite-sized pieces.

Gradually add the flour until a soft dough forms. The dough should be soft but not sticky.

In a skillet, melt butter and add fresh sage leaves. Fry gnocchi until golden brown.

Prick the sweet potatoes all over and microwave until soft, about 7 minutes. Let them cool, then scoop out the flesh into a mixing bowl.

Serve hot with a sprinkle of Parmesan cheese and extra sage.