Brown butter cinnamon pork loin and sweet potato gnocchi

The gnocchi (makes ~4 servings)

• 1 sweet potato
• 1/4 cup Ricotta cheese (no emulsifiers is best)
• 1-1.5 cup flour (00 > AP)
• Microwave or bake the sweet potato until soft, then let cool slightly
• Scoop sweet potato flesh into bowl, then combine with other ingredients until dough is formed and smooth. Let rest 30 minutes.
• Turn the dough out onto a floured surface
• Quarter the dough, then roll them out into thin cylinders about the width of your little finger
• Split the dough into small finger-width pillows, then dust with flour
• Drop into boiling water and stir once to break up the gnocchis
• Once floating, allow to cook 1 additional minute before removing from water
• Slightly dry then cook in a buttered fry pan until toasty