Sweet Potato Gnocchi

I really like gnocchi.  In fact my favourite meal is the maple marinated cod with sweet potato.  So when I saw this recipe I knew I had to try it.  It was really good and scored a 5 out of six in our house.  At first two of my kids wound not even try it but after they did to their astonishment they exclaimed "This really is good I like it!".

Ingredients1/3 cup butter
1/4 cup pine nuts
1/2 tsp dried sage
Gnocchi:
2 cups  roasted sweet potato purée (roast two sweet potatoes in the oven for 45 minutes to an hour)
1/2 cup grated Parmesan cheese
1 egg
1 tsp  salt
1/4 tsp ground nutmeg
3 cups all-purpose flour

Preparation:
Gnocchi: In large bowl, stir together pumpkin purée, Parmesan cheese, egg, salt and nutmeg. Using wooden spoon, stir in 2 cups of the flour. Stir in enough of the remaining flour, 1/4 cup at a time, to make soft, sticky dough that pulls away from bowl but still sticks to spoon and fingers.
On well-floured surface and with floured hands, roll dough into log; divide into quarters. Gently roll and shape each quarter into 3/4-inch (2 cm) diameter rope. With sharp knife, cut each rope diagonally into 3/4-inch (2 cm) pieces.
In large pot of boiling salted water, cook gnocchi, in 2 batches and stirring gently, until floating; about 3 minutes. Using slotted spoon, scoop onto large serving platter.
Meanwhile, in large skillet, melt butter over medium heat; cook pine nuts until lightly toasted and butter just begins to brown, about 2 minutes.
Add sage, cook until fragrant, about 30 seconds. Scrape over gnocchi; toss to coat.