Purple Sweet Potato Gnocchi

Instructions

1. Steam the purple sweet potatoes, whole and unpeeled, for about 30 minutes, until a fork slides in easily.

2. Once they are cool enough to handle, peel them and mash until smooth.

3. Add the salt, then work in the flour a little at a time, mixing with a spoon first and then with your hands. Mix as little and as quickly as you can, just enough to combine, because working the dough too much releases moisture and tempts you to add more flour!

4. Turn the dough out onto a lightly floured board and knead it briefly, until it is soft and slightly moist but not wet or sticky. Shape it into an “oval loaf” and keep a little flour to the side.

5. Cut the dough into 4 pieces and roll each one into a long rope. Cut the ropes into small pillows, about 1 cm (½ inch) each.

6. Leave the gnocchi as they are, or roll each one with your thumb over a gnocchi board or the back of a fork to make ridges.

7. Bring a large pot of well-salted water to the boil and cook the gnocchi for 1-2 minutes, until they float to the surface.

8. Lift the gnocchi out with a slotted spoon and toss them with your favourite sauce.