Sweet Potato and Smoked Greek Cheese Gnocchi

method:

• Peel and cut the potato into 5cm chunks. Place in a pan of lightly salted boiling water and cook for 8-10 minutes until tender. Drain, return to pan and dry over a low heat for about 10- 20 seconds, to drive off any moisture. Mash until very smooth.
• Beat the egg, salt and half of the smoked Greek cheese into the potatoes and gradually add the flour until you have a soft dough that is no longer sticky.
• Divide into six even-sized pieces, on a lightly floured surface, then roll each lump into a sausage, 2.5cm wide by 20cm long. Cut each sausage into eight pieces. Using a fork lightly flatten the pieces.
• Bring a very large pan of salted water to the boil and drop in a third of the gnocchi and wait for them to float to the top – this should take about 3-4 minutes. Scoop them out with a slotted spoon and place in a warm bowl. Cook the remaining gnocchi in batches.
• Heat a large frying pan and add the butter and sage and cook until the butter is foaming and sage is crispy. Toss in the gnocchi. Serve immediately, sprinkled with the pine nuts and reserved cheese.