1 large sweet potato, approx. 500g
½ cup (120g) full fat ricotta cheese
1 cup (80g) grated parmesan cheese
1 egg yolk
Good pinch nutmeg
Salt, to taste
1½ cups (225g) plain flour, plus more to dust
4 tablespoons butter
6 cups shredded kale, stems removed
8 leaves fresh sage
4 cloves garlic, finely sliced
1/3 cup (80ml) cream
1. Prick the sweet potato with a fork several times and microwave, wrapped in damp paper towel, for 8–9 minutes (or bake in pre-heated 200ºC oven approx. 40 mins). Remove and when cool enough to handle, peel skin and discard it.
2. Put sweet potato through a ricer or mash and place in a medium bowl with ricotta, 1/3 cup parmesan, egg yolk, nutmeg, salt and 1 cup flour. Combine gently. Add more flour ¼ cup at a time, kneading very gently after each addition (don’t over knead it – you don’t want it to get tough).
3. When the dough is firm and no longer sticky, form into a ball on a floured surface. Divide the dough into four equal parts. Take one part and roll it out into a long rope, about 2½ cm wide. Slice into 1cm rectangles and set aside.
4. Bring a large pot of salted water to the boil and add the gnocchi. Cook until the gnocchi floats to the top, about 3–4 minutes. Remove gently with a slotted spoon and drain in a colander. Toss with some olive oil to prevent sticking. At this stage you can refrigerate or freeze for later, if desired.
5. In a large pan over medium heat, melt half the butter and add kale; cook several minutes, until softened. Add sage and garlic. Cook for a minute more, or until aromatic, then add cream and 1/3 cup parmesan, bring to the boil, stir to combine and thicken a little, then remove to a bowl and keep warm.
6. Melt remaining butter in the pan, add gnocchi to the pan and toss until lightly golden. Add to bowl with kale sauce and mix gently.
7. Divide between serving dishes and top with remaining Parmesan cheese.
Wine match: Marsanne