The Bottom Less Pit

Bring a large pot of water to a boil, then add the peeled and cubed sweet potatoes 
Cover and simmer on medium heat for 30 minutes, then allow them to cool 
Combine the flour, cornstarch and salt on a work surface 
Make a well in the middle of the flour
Mash the potatoes through a colander or use a potato ricer 
Once the potatoes are in the well, flour your hands and begin working the sweet potatoes into the dry ingredients (If the dough is still sticky, add extra gluten-free flour as needed)
Once combined, roll into a ball before cutting it into eight even pieces 
Roll each piece into a log that’s half an inch thick
Cut the log into 1” pieces, then use the back of a fork to press grooves into each piece of gnocchi 
Once you have all your pieces, add 10-15 at a time to a pot of boiling water 
Cook for roughly three minutes, or until the gnocchi floats to the surface 
Carefully remove the gnocchi, then repeat the process until all the pieces are cooked 
To make the brown butter sage sauce, add the stick of butter to a large pan 
Melt over medium-low heat, stirring occasionally 
Once melted, add the sage and continue to cook the butter for roughly five minutes
When the butter has brown and smells nutty, add the gnocchi (make sure not to crowd the pan, so cook in batches if the pan can’t accommodate all)
Cook in the brown butter sage sauce for 5 minutes, stirring occasionally to prevent sticking
Serve the gnocchi over the ricotta and spoon the brown butter with sage leaves over the gnocchi. Then, garnish with red pepper flakes and enjoy!