Sweet Potato Gnocchi with Sage Cashew Sauce

Make the sweet potato gnocchi

• Preheat the oven to 180°C fan /200°C.
• You will need 2 large sweet potatoes; around 680g - 700g. Prick the sweet potatoes with a fork and pop on a baking tray. Bake in the oven for 1 hour, turning halfway through after 30 minutes. Alternatively you can microwave the sweet potatoes on high for 8 minutes, or until tender.
• Remove the sweet potatoes from the oven, allow to cool and peel off the skin then add the flesh to a bowl and mash with a fork.
• Slowly add in the flour and gently knead with your hands.
• Transfer the gnocchi dough to a floured worktop and form a ball (you may need extra flour).
• Slice the gnocchi dough into 4 pieces then roll each piece into a long sausage shape. Cut each long roll into small pieces and roll into gnocchi shapes.
• Add the gnocchi to a large pan of boiling salted water. Boil the gnocchi in batches to give them space to boil, don't overcrowd the pan. You will know they are cooked when they start to float up from the bottom of the pan, around 2 - 3 minutes. Set the cooked gnocchi aside while you make the sauce.

Make the sage cashew sauce

• In a blender, blitz together the cashews, nutritional yeast, almond milk, Dijon mustard, dried sage and paprika to make the sauce. Season to taste.

Finish the dish & plate up

• Heat a dash of oil in a frying pan on a medium-high heat. Cook the gnocchi in the pan for a few minutes until they start to turn golden-brown. Pour in the sage cashew sauce and simmer gently until it starts to thicken.
• Plate up and enjoy!