Sweet potato gnocci

Peel and boil the sweet potatoes until very tender, then drain well and mash.

Let the mash cool slightly, then mix in the egg, flour, and a pinch of salt to form a soft dough.

Turn onto a floured surface and roll into ropes, then cut into small gnocchi pieces.

Bring a pot of salted water to the boil and cook the gnocchi until they float, about 2-3 minutes.

Melt the butter in a pan with the sage leaves until fragrant, then toss the drained gnocchi in the butter and serve.