SWEET POATATO GNOCCHI with BURNT BUTTER SAGE .

Preheat your oven to 180 deg C . Line a baking tray with baking paper . Leaving the skins on cut 2 cleaned sweet potatoes and 2 cleaned 'all rounder 'potatoes in half lengthways . Drizzle the 'potato' halves with canola / rice bran oil and season with 1 dsp of salt . Place the cut side down on the baking tray and bake for 25 minutes or until a skewer passes through the potatoes easily . Remove from the oven and leave to cool . Using a spoon , scoop out the potato and sweet potato flesh , discarding the skins . Use a fork to mash and combine the two potatoes . Stir in 1 dsp of salt , along with 35 gm ( 1/3 cup ) of finely grated parmesan cheese , 1 beaten egg and 1 tbs of honey . Working slowly add 300gm ( 2 cups of plain flour )in batches , mixing thoroughly until a dough forms that doesn't stick to your hands ( you may not need all the flour ). Turn the dough out onto a lightly floured surface and roll into a small log shape . Using a sharpe knife , cut the log into 8 equal pieces . Roll each piece into 1 cm ( 1/2 ")thick rope , then cut each one into 1 cm (1/2") pillows . If you like , you can roll the gnocchi pillows with a fork to create the classic indents . Bring a large saucepan of water to the boil . Working in batches , cook the gnocchi for 30 seconds or until they float to the surface . Remove with a slotted sppon onto a sheet of baking paper and set aside . For the sage burnt butter ,melt 140 gm of butter / marg in a large frypan over a medium heat until it begins to foam . Add 20 sage leaves and cook until crisp . Remove the leaves and set aside on paper towel . Continue to cook the butter / marg until brown . Remove from heat and add the gnocchi , 1 tsp of ground nutmeg, 1 dsp of minced garlic and 60ml (1/4 cup)of warm water . Place the pan back over medium heat , tossing to coat the gnocchi and warm them through . Serve immediately , dressed with the fried sage leaves and a sprinkling of cracked black pepper and a scatter of thinly sliced parmesan .