Ingredients:

• 1kg of sweet potatoes

• 250g wholemeal plain flour

• Good grating of fresh nutmeg

• Black pepper

• Smattering of finely grated, low fat, strong, hard cheese

Method:

• Bring a large pan of water to the boil.

• Boil the sweet potatoes whole until tender and yielding in the middle. Mine were quite round and it took about 25-30 minutes. 

• Once soft, drain and allow to cool.

• Peel back the skins, they'll come away very easily.

• In a bowl, mash the potatoes with a fork and mix in the flour and the spices until it forms a dough. 

• Sprinkle some more flour on the worktop to prevent it sticking and roll the dough into a long sausage.

• Slice into little nuggets, and use the tines of a fork to press indents into each one. 

• Boil a fresh pan of water and toss the gnocchi in. They'll be cooked when they're floating up on the surface. It'll take two or three minutes. 

• Serve sprinkled with cheese with a rich ragu on top and lots of fresh herbs or spinach.

• Leftovers: toss them in a teaspoon of oil and bake until crispy.