Sweet Potato Gnocchi with Mace-Butter and Sage Sauce

Method

1. Peel and chop your potatoes into 4cm chunks – ideally, they should all be the same size to help with cooking time. Place in a large pot with water and plenty of salt and place on the stovetop, boiling for 15-20 minutes or until tender and soft.
2. Drain the potatoes and leave in the colander for around 3 minutes to allow the water to evaporate.
3. Mash your potatoes with a ricer or masher onto a large, clean, flat surface. Sprinkle your flour over the potato mash, along with 1tbsp of your Mace and a pinch of salt, and begin folding and scrunching it all together with clean, dry hands. If the mixture is a little wet, add more flour until you’re able to form a dough.
4. Dust your surface with a little extra flour and knead for a few minutes until pliable. Divide your dough into 4 equal pieces and roll each into a 2cm-thick sausage. Slice into 3cm pieces and set aside ready for cooking.
5. Place a large pot of salted water onto a high heat. Once boiling, cook the gnocchi in batches – it has finished cooking once the gnocchi pieces float to the top – only takes about a minute. Remove with a slotted spoon and set aside on a plate with a drizzle of olive oil to avoid them sticking together.
6. While the gnocchi cooks, place a pan on low-med heat. Add in your butter with a small drizzle of olive oil to avoid it burning. Once melted, cook it for a further minute until it forms a nut-brown colour – watch it carefully as it can burn. Add in your sage leaves and remaining ground Mace, sauté for 10 seconds until fragrant, then followed by your gnocchi pieces and toss to coat in your fragrant butter sauce.
7. Serve with a peppery rocket salad and enjoy!