Roasted sweet potatoes give these pillowy little dumplings their deep color and natural sweetness, mashed smooth and worked into a tender dough that's rolled, cut, and ridged the classic way. They boil up light and pillowy, then get finished in a skillet with crisped sage leaves, sliced garlic, and a touch of red pepper flake until golden and glossy. A splash of the reserved cooking water pulls everything into a silky, clinging sauce, and a dusting of nutritional yeast at the end adds a savory, almost cheesy finish. It's a cozy, from-scratch dinner with real technique behind it — rolling ropes, cutting pieces, pressing fork ridges — and it fits neatly into a gluten free kitchen. Serve it right out of the skillet while the sage is still crackly and the edges are caramelized for the best bite.
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Preheat the oven to 400°F (205°C). Pierce the sweet potatoes all over with a fork and place them on a parchment-lined baking sheet. Roast for 45–55 minutes, until completely tender when pierced with a knife and the skins have begun to wrinkle.
Let the sweet potatoes cool for 15 minutes, until cool enough to handle. Halve them and scoop the flesh into a large bowl. Mash thoroughly with a fork or pass through a potato ricer until smooth with no large lumps. Spread the mash across the bowl and let it cool to room temperature, about 10 minutes — the drier and cooler the mash, the less flour you will need.
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