Sweet potato gnocchi with sage butter

SERVES 4 PREP AND COOK TIME 1 ½ HOURS 3 (1kg) sweet potatoes

1 egg, beaten lightly

1 teaspoon sea salt flakes ¼ teaspoon nutmeg 1 ½ cups (225g) plain flour ½ cup (40g) parmesan, grated 1 teaspoon extra virgin olive oil

125g butter, chopped

½ bunch sage, leaves picked juice and finely grated rind of 1 lemon

½ teaspoon sea salt flakes

12 grape or cherry tomatoes extra parmesan to serve 1 Preheat oven to 200° (180° fan-forced). Roast sweet potatoes in their skins until skin is loose and potatoes can be easily pierced with a skewer. Allow to cool then slide skins off with your hands. Thoroughly mash sweet potato with a masher or potato ricer, into a wire sieve lined with a brand new chux cloth. Fold the cloth over the top of the mash and weigh it down with a small plate with a weight (400g can or similar). Set the colander over a bowl to collect any moisture that might come out. (This varies from potato to potato. Less moisture means less flour needed and a lighter result.)

2 In a large bowl, combine the potato, egg, salt and nutmeg. Add the flour, half a cup at the time, until the mixture comes together in a loose dough. You will need more or less than the 1 ½ cups depending on the moisture in the potato.

3 Turn dough out onto a floured surface and, working with a handful at a time, roll it into thumb-thickness lengths. Cut into 2cm pieces and place onto a floured tray. Repeat with the remaining mixture.

4 In a large pan of rapidly boiling salted water, cook the gnocchi by placing them in the water. As soon as they float they can be transferred from the water with a slotted spoon to an oiled plate.

5 Place the butter in a large frypan and add the sage leaves. Cook until the butter is browned and the sage leaves crisp up. Add the gnocchi to the pan and shake the pan until gnocchi are starting to get a golden crust. Just before serving, add the lemon rind and juice, salt and tomatoes.

6 Grate extra parmesan over the top and serve immediately. Uncooked gnocchi suitable to freeze. Not suitable to microwave.