Sweet Potato Gnocchi with Balsamic Brown Butter

INGREDIENTS

1 lb

red-skinned sweet potatoes (approx. 2 potatoes)

1 12 ounce container

fresh ricotta, strained in a sieve for 2 hours

1 cup

grated Parmesan cheese

2 tsp

salt

2 1/2 cups

(or more) all-purpose flour

8 tbsp

unsalted butter

1/4 cup

loosely packed sage leaves

3 tbsp

balsamic vinegar

1/2 tsp

salt

1/4 tsp

black pepper

Parmesan cheese, for serving