For the Gnocchi:

1. Preheat your oven to 180°C and wrap your sweet potatoes in tinfoil. Cook for 45 minutes – 1 hour or until soft. Unwrap from the tinfoil and discard the skin.
2. Place the sweet potatoes in a bowl and mash until smooth. Allow to cool and use 500 ml (2 cups) of the mash for the gnocchi.
3. In a medium sized bowl, combine the sweet potato mash and egg. Add the flour, 180 ml (3/4 cup) at a time until completely incorporated.
4. Turn the mixture out onto a floured workspace and knead for a few seconds until smooth. You can add more flour if the mixture is too sticky but be careful not to overwork it.
5. Evenly divide the dough into six pieces and roll into balls. Roll each ball into a long sausage shape, about 1 cm in width. Cut 2 cm pieces and place them aside onto a lightly floured tray.
6. Once all six balls are rolled and cut out, bring a large pot of water to the boil, and cook the gnocchi for 5 – 7 minutes. You will know it is ready when the gnocchi starts to float. Drain and drizzle with olive oil.
7. Heat a large pan over medium heat and fry the gnocchi in the butter until lightly golden brown.

For the Burnt Butter Sauce:

1. In a medium sized saucepan, heat 30 ml (2 Tbsp) of the butter over medium heat. Add the sage and fry until crispy. Remove from the butter and set aside.
2. Add the rest of the butter and heat until bubbling. Keep heating until the butter starts to brown slightly. Toss the gnocchi in the butter and stir in the garlic and cook for 1 – 2 minutes.
3. Serve and top with the crispy sage and chopped almonds. Enjoy.