800g sweet potatoes, rinsed and scrubbed
200g strong white or plain bread flour
50g Parmesan, Pecorino or other hard cheese like Manchego, grated
1 egg yolk (beaten) or 1 - 2 tbsp milk to help bind the mix, if required
2 garlic cloves, crushed
2 tbsp butter
salt and freshly ground black pepper
2 or 3 fresh sage leaves, chopped or ½ tsp of dried sage
handful of fresh parsley if you have it
Place the whole sweet potatoes on a baking sheet in a preheated oven (200c / 180c fan) for 40 minutes, or microwave for 5-8 minutes, until the centre is soft when pierced with a fork.
Remove and allow to cool for 5 to 10 minutes, before peeling the skin. Transfer the cooked potato to a bowl and mash well.
Slowly add in the flour, cheese, a good pinch of salt and pepper. You can add the egg yolk or milk at this stage if you have it. Bring the mixture together until it forms a soft dough.
Divide the dough into 3 or 4 evenly sized balls. On a flour-dusted surface, roll each one into a long sausage-shape, and cut each into 1cm chunks. If you’re feeling fancy, you can gently press each gnocchi with the back of a fork to make a ridged pattern.
Bring a large pan of salted water to the boil, and cook the gnocchi in batches, about 2 minutes, or until they float to the top. Gently lift them and set aside before repeating with the remaining gnocchi.
In a small non-stick frying pan, add the crushed garlic, butter and sage. Heat gently until it starts to brown. Add in the cooked gnocchi and toss around in the butter.
Finish with a sprinkling of fresh parsley, and freshly ground black pepper.