Sweet potato Gnocchi with sage butter

1.	Preheat oven to 200ºC (400ºf).
2.	Prick the sweet potato with a fork several times and bake for 40 minutes (or microwave for 5 minutes). Allow potato to cool at least 5 minutes before peeling skin off.
3.	In a large bowl, mash potato with masher or fork until smooth. Add parmesan cheese, egg, and flour. Knead the dough until it is firm and no longer sticky, adding flour as needed, forming a ball with the dough.
4.	Divide the dough into four equal parts. Take one part and roll it out into a long rope, about a 1-inch (2 ½ cm) wide
5.	Using an overturned fork, slide each gnocchi over the fork prongs so they become serrated in a corkscrew shape.
6.	To make the sauce. Heat the butter and shallot in a large skillet over medium-high heat and cook until the shallot is fragrant and the butter begins to brown, about 3-5 minutes. Stir in the thyme and rosemary and cook 1 minute. Add the wine and cayenne, and season with salt and pepper. Simmer the sauce for 3-5 minutes. Keep warm over low heat.
7.	Bring a large pot of salted water to a boil. Boil the gnocchi until they float to the top and are cooked through, about 3-4 minutes. Remove the gnocchi using a slotted spoon or spider strainer and drop right into the sauce, gently tossing to combine. If the sauce thickens up, add a splash of the gnocchi cooking water to thin it a bit.