Boil the sweet potato until tender in well salted water, this will take a longer of shorter time depending on how small you cut them up. Mine took 30 minutes. You can check they are cooked through by inserting a knife into the chunkiest piece, if it slips right through, it’s done.

Drain the potatoes and then mash. I used a ricer to mash them, so the skins were naturally left behind. If you are using a fork or a masher, remove the skins first, they should come right off.

Combine the mashed sweet potato, flour, egg, salt and black pepper in a medium mixing bowl. Mix to combine and begin to knead until a shaggy dough forms.

Tip the dough onto a clean work surface and knead until smooth. Divide the dough into quarters and then roll each piece into a long rope. Cut the rope into little pillows of gnocchi. You can leave them like this or roll into balls if you prefer.

Once all the dough is shaped, chill the gnocchi in the fridge for 30 minutes or up until you are ready to cook it.

When you’re ready to serve: Heat the oil over a medium high heat in a frying pan. Add the sage leaves and fry until crisp. Remove the sage with a slotted spoon and set aside to drain on kitchen paper, sprinkling them with a little salt as they drain.

Next add the walnuts to the same pan and cook until nutty brown and fragrant. Remove the walnuts with a slotted spoon and set to one side.

Wipe the frying pan clean and then add the butter. Cook the butter on a medium heat until browned.

In the meantime, cook the gnocchi in heavily salted water, until they float to the top of the pan off their own accord.

Once the gnocchi is cooked, transfer it to the pan of browned butter and toss to combine, adding a little of the gnocchi water if it looks dry.

Serve generous plates of the gnocchi and top with grated parmesan, crispy sage and walnuts.