Preheat your oven to 400 degrees F. Bake sweet potatoes for 45 minutes or until soft. Cool, then mash or puree.

In a large bowl, mix mashed sweet potatoes, ricotta, egg, salt, and flour until just combined. Add more flour if needed until a sticky dough forms.

On a floured counter, roll dough into 1-inch thick ropes and cut into bite-size pieces. Place gnocchi on a floured baking sheet.

To make the sauce: Heat butter in a large skillet over medium-high heat until browned (3-5 minutes). Stir in rosemary, then slowly pour in cream. Whisk in parmesan, nutmeg, and season with salt and pepper. Simmer for 3-5 minutes until smooth.

Boil gnocchi in salted water for 3-4 minutes until they float. Remove with a slotted spoon and add directly to the sauce, tossing gently to combine. Enjoy!