Preheat your oven to 400°F. Toss the 75g sweet potato chunks with a pinch of salt and pepper, and roast on a baking sheet for about 20 minutes or until tender.
In a bowl, mash the roasted sweet potato until smooth. Add the 30g of flour and 1 beaten egg, mixing until a soft dough forms. Avoid overworking the dough to keep the gnocchi light.
On a lightly floured surface, roll portions of the dough into long ropes about 1/2-inch thick. Cut these ropes into 1-inch pieces to form gnocchi. Optionally, press slightly with a fork to create ridges.
Bring a large pot of salted water to a boil. Gently drop in the gnocchi and cook until they float to the top, which takes about 2-3 minutes. Remove them with a slotted spoon and set aside.
Meanwhile, season the 3 oz chicken breast with salt and pepper and grill (or pan-sear) over medium heat until fully cooked, about 4-5 minutes per side. Slice into strips once rested.
In a small saucepan, melt 7g of unsalted butter over medium heat. Add the 5 fresh sage leaves and allow the butter to brown slightly, releasing a nutty aroma. Be careful not to burn the butter.
Transfer the cooked gnocchi into a serving bowl, drizzle with the sage brown butter, and toss gently to coat.
Top the gnocchi with the grilled chicken strips and serve immediately, enjoying the blend of flavors and textures in each bite.