INGREDIENTS

FOR THE GNOCCHI

• 600G SWEET POTATO
• 200G NODO PLAIN FLOUR
• 1 EGG
• OIL OF CHOICE
• SALT & PEPPER

TO SERVE

• PASTA SAUCE
• FRESH HERBS
• PARMESAN 

METHOD

1. PREHEAT OVEN TO 200C
2. HALVE THE SWEET POTATOES LENGTHWISE AND PLACE IN A BAKING TRAY. DRIZZLE WITH A LITTLE OIL AND SEASON WITH SALT AND PEPPER.
3. RUB THE FLAT SIDE OF THE CUT SWEET POTATO ON THE BAKING TRAY TO EVENLY COAT WITH OIL, AND THEN PLACE CUT SIDE UP IN THE TRAY.
4. ROAST FOR 30-40 MINUTES UNTIL SOFT.
5. ALLOW TO COOL, AND THEN SCOOP THE SWEET POTATO FLESH OUT OF THE SKIN.
6. WEIGH OUT 400G OF SWEET POTATO FLESH IN A LARGE BOWL. USE A FORK TO MASH THE SWEET POTATO AND REMOVE ANY LUMPS.
7. ADD THE NODO PLAIN FLOUR AND 1 TEASPOON OF FINE SALT AND MIX WITH A FORK UNTIL COMBINED.
8. WHISK THE EGG, THEN ADD TO THE SWEET POTATO MIXTURE. STIR UNTIL COMBINED.
9. TIP THE SWEET POTATO DOUGH OUT ONTO A LARGE FLOURED SURFACE. ROLL INTO A LARGE BALL AND THEN CUT INTO FOUR EQUAL PORTIONS.
10. ROLL EACH PORTION OUT INTO A LONG SAUSAGE SHAPE USING LIGHTLY-FLOURED HANDS. IT SHOULD BE ABOUT 1CM THICK AND LIGHTLY COATED WITH FLOUR.
11. CUT THE GNOCCHI INTO PIECES ROUGHLY 1CM IN LENGTH.

WHEN YOU'RE READ TO COOK:

1.  BRING A LARGE POT OF WATER TO THE BOIL AND ADD 2 TEASPOONS OF SALT.

2. ADD YOUR PASTA SAUCE TO A LARGE PAN AND BRING TO A SIMMER. KEEP WARM.

3. WHEN THE WATER HAS BOILED, ADD THE GNOCCHI PIECES TO THE COOKING WATER IN SMALL BATCHES. WAIT UNTIL THE GNOCCHI FLOAT TO THE TOP, AND THEN USING A SLOTTED SPOON, TRANSFER THE GNOCCHI STRAIGHT INTO THE WARM PASTA SAUCE.

4. REPEAT IN BATCHES UNTIL ALL OF THE GNOCCHI PIECES HAVE BEEN COOKED AND ADDED TO THE PASTA SAUCE.

5. GENTLY STIR TO ENSURE THE PASTA SAUCE COATS THE GNOCCHI.

6. SERVE IMMEDIATELY.