Sweet potato gnocchi with roasted red pepper sauce recipe

Roast the sweet potato in the oven at 200c for 30-40 mins (or until soft)

Peel and mash the sweet potato whilst still warm

Then mix in the milk, nutritional yeast, seasoning, nutmeg and parsley

Gradually add in the spelt flour and knead until it reaches a dough like consistency

Set the dough aside whilst you make the sauce (this should be left for about 40 mins)

Roast the peppers and tomatoes with the garlic cloves (keep skin on) at 200c for 30 mins or until slightly charred

Pop the garlic out of their skins and place in the blender, along with the rest of the roasted veg and the remaining sauce ingredients

Blend until smooth

Taste the sauce and season further as required

Put the final sauce into a saucepan to keep hot until you come to serve

Separate the gnocchi dough into four balls and roll out in to long sausage shapes and then slice the sausages into 1cm by 1cm thick rounds

If you have a gnocchi ridger, shape the rounds, if not you can use the rounds straight away (if you find the mix too gloopy and hard to handle, either add a little more flour or rub the outside of the gnocchi with oil to make it easier to handle - the liquidy consistency is good for the texture though)

Heat up some oil in a frying pan, chuck the gnocchi into the pan and fry off until the outsides are crispy and have a really nice golden colour and the insides are cooked, but still soft - this usually takes about 5-10 minutes

Serve up with the heated sauce and splodge on as much salsa verde as you desire, along with some fresh herbs (I like to use basil or parsley)