Sweet Potato Gnocchi

Wash and clean the sweet potatoes then dry them with a kitchen towel before you use a fork to prick them a few times, this helps them cook in the microwave.

Peel the skin off and discard, mash the sweet potato while it’s still hot in a mixing bowl. Be careful not to burn yourself as it will be hot.

Add the salt and plain flour and combine, then knead the dough on a floured chopping board or tabletop until it’s fully combined and has a soft smooth texture. Add more flour if you find the dough to be too wet.

Cut the dough into four and sprinkle flour on the cutting board so it stops the dough from sticking. Roll each into a long thin cylinder shape and cut into bite size pieces - you can also use a gnocchi board to shape them or use a fork to make ridges.

Prepare the sauce so it’s ready for the gnocchi. Add some butter or vegan butter to a pan, once melted add some sage leaves and cook for a few minutes before adding the minced garlic, then add the spinach and cook till wilted while waiting for the gnocchi to be fully cooked.

Boil the gnocchi in a pan of water and add 1/2 tsp salt, once they float - which takes about 3 minutes - they are ready (you can test one to make sure they are fully cooked).

Scoop them out and add to pan with the sage butter sauce and spinach. Toss the gnocchi so they are coated with the sage butter sauce and cook for a few minutes. Add salt and pepper and serve with some finely grated Parmesan cheese or vegan cheese.

Top tip: You can batch cook and freeze Sweet Potato Gnocchi. Place them on a non-stick baking sheet and put them in the freezer for an hour or until they are frozen. Then put them in a resealable bag until you want to use them. Take them out and boil them in salted water for a few minutes until they float then cook for a few more minutes to ensure it’ fully cooked.