Sweet Potato Gnocchi with Sage Butter Sauce

Gnocchi are usually made with potato,

but making them with sweet potato,

especially if it is with the orange variety,

known as the kumara,

gives them a lovely pink gold colour.

Ingredients:
3 sweet potatoes
5ml cinnamon
180ml ricotta
sea salt and freshly ground black pepper to season
250 - 325ml flour

Method:
Preheat the oven to 200C.
Bake the sweet potatoes in their skins for about 45 minutes.
Cut them in half and scoop out the flesh.
Put the flesh through a potato rices or mash with a potato masher.
Add the cinnamon, ricotta, seasoning and the flour, in batches, until you have a dough like pastry dough.
Dust aboard with flour and knead the dough to a ball.
Cut the ball in half and then each half into 3 segments.
Take a segment and roll it into a rope about 3/4 inch thick.
Cut the rope into 1 inch pieces.
With the back of a fork, roll each piece to make an edge decorated curl.
Cook the gnocchi in salted boiling water for about 5 minutes, or until they float, when they are then done.

To Make the Sage Butter Sauce:
Ingredients:
125g unsalted butter
20 sage leaves
5ml cinnamon
30ml maple syrup
sea salt and freshly ground black pepper to season

Method:
Melt the butter in a pan and shred the sage leaves into it, snipping them with a scissors.
Heat till the butter browns a little.
Add the cinnamon, maple syrup and seasoning and mix into the butter.

Serve the gnocchi with the sauce poured over them.