Sweet Potato and Nutmeg Gnocchi

Preheat the oven to 180 C / Gas 4. Bake sweet potatoes for 30 minutes, or until soft. Remove and set aside to cool.

Once the potatoes are cool enough to work with, remove the peels, and mash them in a large bowl. Stir in the garlic, salt, nutmeg and egg. Mix in the flour a little at a time until you have soft dough. Use more or less flour as needed.

Bring a large pot of lightly salted water to the boil. While you wait for the water to heat, make the gnocchi. On a floured surface, roll the dough out in several long snakes, and cut into 2.5cm sections. Drop the pieces into the boiling water, and allow them to cook until they float to the surface. Remove the floating pieces with a slotted spoon, and keep warm in a serving dish. Serve with butter or a creamy sauce.