Sweet Potato Gnocchi Recipe

Clean the potatoes but do not peel them. Then pierce sweet potatoes all over with a fork and place in a preheated oven at 200°C for about 20-25 minutes or until cooked. To check the potatoes are cooked try inserting a knife into the centre of the largest one, if it enters with ease it’s cooked. Remove and let cool for 20-30 minutes. Peel the potatoes when they are cool enough to touch.

Mash the sweet potatoes (without skin) until smooth and add the egg yolk. Mix the flour with the salt and add to the sweet potatoes. Make a smooth and slightly sticky dough, but don’t work it too much (the gnocchi would be too gluey). Transfer dough onto a well-floured surface. Divide the dough into same-size pieces and roll each into a long sausage shape. Cut into 1-1,5cm pieces and shape into small gnocchi. You can use the gnocchi as they are or you can shape them into little pumpkins like I did. It's quite simple - shape each gnocchi into a ball first, flatten slightly and use a toothpick to form a pumpkin.

Put water and salt in a pot to boil. Once the water is boiling, drop the individual gnocchi in and cook until they float to the surface. If you want the gnocchi to be a little crispy, you can fry them in butter in a pan on one side at the end. Serve with your favourite sauce, or just with sage and butter.