Method:
1 Place sweet potato in a heat-proof bowl and cover with damp paper towel, microwave on High/100% for 5-6 minute or until tender, drain. Return to the warm bowl and mash. Add the ricotta cheese, egg, corn flour and basil, season with salt and pepper.  Roll to form small balls.  Set aside on a floured tray.
2 Cook gnocchi, in batches, in a large saucepan of boiling water until they float to the surface.
3 Heat a frying pan over medium heat, add orange juice, parsley, sage and butter and cook for 2-3 minutes, stirring until slightly thickened.
4 Heat a char-grill pan over medium-high heat, drizzle the pork with oil, and season with salt and pepper, char-grill for 3 minutes on each side, for medium or until cooked to your liking. Allow to rest then slice.
5 Plate the pork and gnocchi, pour over the sauce and serve.