Directions

1. Cook the sweet potatoes with their skins on. Either bake them at 180ºC for about 1 hour, or microwave for 12 minutes.
2. While still warm, peel the potatoes, add the butter and mash them with a fork.
3. Add the flour, egg, salt & parmesan (if using). Mix using a wooden spoon until well combined.
4. Tip the mixture onto a well-floured work surface. Rub a little flour onto your hands, and proceed to knead the mixture for a couple of minutes. Once all the flour is well incorporated (add a little more if its still too sticky) and the mixture has formed pliable dough, then your ready to start shaping the gnocchi.
5. Divide the dough into four equal pieces. Form into a small sausage shape, then gently roll out into a thinner, longer log until it’s about 2cm thick. Cut the gnocchi into 2cm lengths. Repeat for the other pieces of dough. Pinch each piece slightly in the centre to give it its ‘pillow’ shape, and then put in a single layer on a couple of trays lined with parchment paper.
6. Bring a large pan of salted water to the boil, then lift the baking paper by the corners, and tip the gnocchi into the water. Leave to boil again. When, after 1-2 minutes, they float to the top, scoop out using a slotted spoon, directly into an ice bath.
7. Drain them from the ice bath and make sure they are as dry as possible (you could sit them on a clean tea towel to absorb any excess water) Then coat them in a little olive oil to prevent them from sticking together.
8. They can be frozen at this point if you like: Spread the gnocchi onto a clean tray lined with parchment paper and freeze them. Once frozen they can stored in sealed containers in the freezer. Defrost as required. If necessary they can be cooked from frozen.
9. To serve the gnocchi, reheat them in boiling water for 2-3 minutes, then sauté in melted butter or olive oil. Add whatever else you like at this point.