Sweet potato gnocchi, smashed broad beans, sage butter

700g sweet potatoes

250g strong white bread flour

2-3 sprigs of thyme, leaves picked

1 medium egg 

salt and pepper 

300g frozen broad beans

100g butter

small bunch of sage leaves

100ml whole milk

30g parmesan cheese, finely grated, plus extra to garnish 

1. Place the sweet potatoes in a large sauce pan, cover with boiling water and cook until tender. Drain, and allow them to dry out in their own steam. When cool enough to handle, scoop the flesh from each potato with a spoon. Mash until smooth, and then mix in the flour, egg and thyme. Season with salt and pepper. 
2. Divide the dough into four, and on a generously floured surface, roll out to a sausage shape. Cut into little ‘gnocchi’ shapes, and set aside. Repeat with the remaining dough. Transfer onto a floured baking tray as you go to stop them from sticking together.
3. Boil the broad beans for a couple of minutes, drain and refresh under cold water. Transfer to a pestle and mortar and pound until just broken up. Alternatively, give them a quick pulse in a food processor, making sure to retain some texture. 
4. Bring a large pan of salted water to the boil. Cook the gnocchi for no longer than 3-4 minutes. Drain when ready.
5. Place a large frying pan on a high heat and melt the butter. When sizzling, add the sage leaves and cook until they are beginning to crisp. Stir in the milk – you will notice it emulsify with the butter and thicken. Stir in the grated parmesan and finally add the broad beans and cooked gnocchi. Taste for seasoning, and serve immediately, with some freshly grated parmesan to garnish.