for 2 people

 

1 medium-sized sweet potato

Approx. 150 g wholemeal flour plus more to dust the work surface

Salt

Pepper

Extra virgin olive oil

Fresh sage - a few leaves

 

Boil the unpeeled sweet potato until it is soft (about 15-20 minutes). Let it cool down, peel it and purée it using a potato masher. Add salt and peeper, then add the flour a little at a time and knead until you get a  dough.

Divide the dough in a few pieces and using both hands, in a smooth back-and-forth motion and exerting light downward pressure, roll the dough into a rope approx 2 cm thick, flouring the dough if necessary as you roll to keep it from sticking.  Then cut into dumplings about 1 cm long. Take one dumpling of dough and with the tip of your thumb, press the dumpling lightly against the tines of a fork as you roll it downward toward the tips of the tines. As the dough wraps around the tip of your thumb, it will form into a dumpling with a deep indentation on one side and a ridged surface on the other. Set on a tray lined with a floured kitchen towel and continue forming gnocchi from the remaining dough balls. Repeat the whole process with the remaining pieces of dough. Cook them a few at a time in boiling water stirring gently until they rise to the surface. Remove the gnocchi from the water with a skimmer, draining them well.

In a pan heat a few tablespoons of olive oil, sauté a few sage leaves, add the gnocchi, sauté everything for a couple of minutes and serve