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For the gnocchi (makes about 6 servings):
1½ pounds sweet potatoes
2 cups all-purpose (or whole wheat) flour, plus additional for dusting
Preheat the oven to 350F. Scrub the sweet potatoes and bake them, on a tray, for an hour. Leave to cool slightly before peeling and purée sweet potatoes through a food mill or potato ricer into a bowl.
Add the flour to the sweet potatoes in half-cup increments, until the two cups are fully incorporated and you’re left with a smooth and slightly sticky mass. Flour your work surface and divide the dough into four parts, shaping each into a sausage-like roll, about an inch in diameter. As sweet potatoes tend to have a softer consistency than your regular brown potatoes, you will want to handle the dough gently and keep your hands and work surface floured at all times. Once the dough is shaped into a fairly thick roll, thin them out by gently rolling them between the palms of your hand and over your work surface.
Slice each roll into little pieces, each about ¾-inch long. Using a fork, its tines lightly dusted with flour, hold it parallel to the counter, with its concave end towards you.
Take one of the cut pieces of the sweet potato gnocchi and hold it against the tines of the fork with the index finger of your other hand and gently press the gnocchi into the curve. You should end up with a small square that’s indented on one side and ridged on the other, making it easier for sauces to cling each piece. Place each prepared gnocchi onto a baking tray lined with parchment or Silpat. Repeat the process until all the dough has been used.
You can either cook the gnocchi immediately or freeze the pieces on the baking tray for a few hours before portioning and packing them for future use.
To cook, with Chanterelles and Sage (2 servings):
8 ounces sweet potato gnocchi, fresh or frozen
1 tablespoon coarse sea salt
2 quarts water
Half a stick of unsalted butter
1 clove of garlic, finely minced
4 ounces chanterelles, thickly sliced
Salt and freshly ground black pepper
2 stalks fresh sage, leaves plucked
Begin with the sweet potato gnocchi. Add the salt to the water in a saucepan and bring it to a boil. When the water starts bubbling enthusiastically, add the gnocchi and leave to cook. Once they start to float to the surface, remove the gnocchi with a slotted spoon or gently drain in a colander and set aside on a warm plate.
Melt the butter in a skillet over medium heat, then add the garlic and stir, 1-2 minutes. Add the chanterelles, stirring to evenly coat each slice in butter and garlic and turn the heat to medium high.
When the butter starts to turn a golden brown, add the sage, stir and leave for a minute, then season to taste with salt and pepper. Turn the heat off and add the sweet potato gnocchi, mixing to coat each piece with sauce. Serve at once.
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