• Preheat the oven to 200C
• Place the sweet potatoes on a roasting tray and place in the oven. Cook until roasted approx. 50 mins
• Remove from oven and allow to cool.
• Once cool remove the skin and place the flesh into a bowl and mash with a fork.
• Add the egg and stir to combine.
• Add the flour (1 cup initially) and mash with fork until it starts to come together, then dust hand with flour and knead lightly until a slightly stick dough consistence. If too sticky add a little more flour and repeat process until the correct consistency is achieved.
• Roll tsp worth of dough in hands then using a fork or gnocchi paddle create the “grooves”.

To cook:

• Bring a saucepan of salted water to the rapid boil.
• Add the gnocchi into the water in batches.
• Once the gnocchi has risen to the top and floats (approx 1-2 minutes) it can be removed with a slotted spoon and drained slightly and keep warm.
• Repeat until all gnocchi is cooked.
• Either serve as is with your favourite pasta sauce or ragu or pan fry in some hot olive oil and butter for a slightly crisp edge.
• Gnocchi paddles are available from good homewares stores or online. They are a dream to use and create the perfect sauce holding “grooves”.