Pre-heat your oven to 220 degrees and roast the whole sweet potatoes for one hour (make sure you put the sweet potato on a baking tray as they always leek). Allow to cool, peel and blend until really smooth.
Mix in the flour, melted butter, eggs and salt and pepper then knead until a smooth ball is formed. Place onto a lightly floured bench top, cut into 4 and roll into a sausage about 5 cm in diameter. Cut 2cm pieces and press with a fork to form gnocchi.
Cook in lots and lots of rapidly boiling salted water for 3-5 minutes or until they float.
Place 70g butter in a pan and fry prosciutto until crispy then toss in sage leaves and butter and a squeeze of lemon. Cook until butter starts to brown then tumble in gnocchi, stir until gnocchi is coated in butter and sage then serve topped with shaved parmesan.
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