Sweet Potato Gnocchi with Butter & Crispy Sage

Bring a large saucepan of water to the boil over medium heat. Add potato and cook for 15 minutes or until soft. Drain. Transfer to a bowl and mash until smooth. Finely grate 20g parmesan. Add to potato and stir to combine.

Stir in 1 cup flour, cup at a time, until a firm, slightly sticky dough forms. If it’s too sticky, add a little more flour, 1 tbs at a time. (You may not need all the flour.)

Divide dough into 4 portions. Roll each portion on a lightly floured surface to a 2.5cm-thick log. Using a lightly floured knife, cut logs into 1.5cm pieces. Place 2cm apart on a baking-paper-lined tray.

Cook gnocchi in batches in a large saucepan of boiling water for 2 minutes, or until gnocchi rise to the surface. Using a slotted spoon, transfer to the lined tray.

Heat oil in a large frying pan over medium heat. Cook gnocchi in batches for 1 minute each side or until golden. Transfer to a plate and cover to keep warm.

Add butter to pan and heat until foaming. Add sage and cook, stirring occasionally, for 2 minutes or until sage is crispy and butter begins to darken in colour. Remove from heat. Add gnocchi to pan and gently toss to coat. Divide gnocchi mixture among plates. Shave remaining parmesan and sprinkle over gnocchi. Season with pepper. Serve.