Sweet Potato Gnocchi with Sage Butter

Method

1. Peel the sweet potato, cut into pieces and boil in lightly salted water until soft. Drain and let steam off briefly.
2. Mash the sweet potato with a masher or fork until a smooth purée forms. Let cool slightly.
3. Add the egg and a pinch of salt to the purée and mix well. Gradually work in flour until a soft but mouldable dough forms that no longer sticks heavily.
4. Lightly flour the work surface. Roll the dough into several logs and cut into small gnocchi pieces. Optionally press lightly with a fork to create ridges.
5. Bring a large pot of water to the boil, add salt and drop in the gnocchi in batches. Once they float to the surface, let them cook for another 1–2 minutes, then remove with a slotted spoon.
6. Melt butter in a large pan over medium heat. Add sage leaves and fry briefly until fragrant and slightly crispy.
7. Add the cooked gnocchi to the pan and toss in the sage butter until they take on a little colour.
8. Season with salt and pepper, divide onto plates and serve with freshly grated Parmesan.