Sweet Potato Gnocchi with Maple Cinnamon Brown Butter Sauce (adapted from Food Network)
For the Gnocchi:2 pound Sweet Potatoes (I used two large sweet potatoes for this recipe)2/3 cup Ricotta Cheese1 1/2 tsp Salt1 tsp ground Cinnamon1/4 tsp Black Pepper1 1/4 cup Flour (+ 1/3 more for rolling dough) Preheat the oven to 425. Prick potatoes with a fork and bake on the middle rack for 40 – 50 minutes until tender. Allow to cool slight and scoop out potatoes from the skins and mash in a bowl. You’ll need 2 cups, which you should be able to reach with two large potatoes. In a bowl, mix potatoes with ricotta, salt, pepper and cinnamon until smooth. Add flour 1/2 cup at a time to the potato mixture, forming a dough. It will be sticky. Lightly flour a flat work service and divide dough into six balls. Roll balls into 1” around rope. Cut into 1” pieces (I did mine a diagonal). Continue the process until all gnocchi is cut. Boil a large pot of salted water and boil gnocchi in small batches until tender (3-4 minutes). Drain.
Maple Cinnamon Brown Butter1 stick unsalted Butter1 teaspoon ground Cinnamon2 Tbls Maple Syrup (try to avoid table syrup if possible)1 tsp Salt1/2 tsp Pepper 
While gnocchi are boiling, melt butter in a pan over medium heat. Once the milk solids begin to brown, remove from heat and stir in cinnamon, maple syrup, salt and pepper. Toss the gnocchi in the butter and serve immediately. Top with parmesan if desired.