Method

1. Preheat the oven. Prick the skin of the sweet potato with a fork and bake in the oven for 45 minutes, or until soft.
2. As soon as the sweet potato is cool enough to handle peel off the skin and mash the flesh with a fork or potato masher. Season with salt and pepper and mix in the flour with a wooden spoon, a little at a time, until you have a soft dough.
3. Roll out the dough into a long rope (1cm thick) and cut it into 2cm long pieces. Press each piece with the prongs of a fork to make ridges on one side.
4. Bring a large pan of lightly salted water to the boil and cook the gnocchi for 3 minutes, or until they float to the surface.
5. Meanwhile, melt the butter in a large frying pan, add the sage and fry for 1-2 minutes, or until the butter starts to turn golden. Immediately add the drained gnocchi and stir over a low heat for 30 seconds, or until heated through.
6. Serve the gnocchi and sage butter seasoned with salt and pepper and topped with Parmesan cheese.

Cook's tips

Allow time to roast the sweet potato before preparing the gnocchi.