Sweet Potato Gnocchi Pomodora

1. Cook the sweet potato in the microwave for 10-12 minutes.
2. Bring a pan of salted water to a gentle simmer.
3. Once the sweet potato is cooked, cut in half (be careful as it’s hot), spoon out the pulp and transfer to a bowl.
4. Add the Mevalia LP Bread Mix to the sweet potato and beat together with a wooden spoon.
5. Knead the dough for one minute adding more Mevalia LP Bread Mix if too sticky, split the dough in half, roll out into 2 long sausage shapes 2 cm thick.
6. Cut along with a sharp knife into 2cm pieces, lightly flour with a little Mevalia LP Bread Mix to stop them sticking.
7. Drop the Gnocchi into the simmering water and cook for 1 - 2 minutes.
8. Meanwhile heat a medium-sized frying pan, adding the butter and garlic, once the gnocchi are cooked remove from the pan with a slotted spoon to the frying pan, sauté for 1-2 minute while coating the gnocchi with the foaming garlic butter.
9. Add the tomato passata or pasta sauce, cheese, fresh basil and seasoning, cook for a further minute, adding a little gnocchi water if the sauce is too thick.
10. Season with black pepper and serve.

Recipe tips; these gnocchi can be made in advance and frozen, first lay on a tray in the freezer before transferring to an airtight container, use within 3 months. You can cook from frozen following the recipe from step 7, add an extra minute onto the cooking time.