Ingredients

For the gnocchi (makes about 16)

85g new potatoes, baked in their skins

40g sweet potato, baked in its skin

8g grated Parmesan

15ml egg (quarter of a large egg), whisked

Pinch of nutmeg, pinch of cinnamon

3 large pinches of salt

30g self raising flour

Semolina, for rolling the gnocchi in

25g butter, for frying the gnocchi in

Extra grated parmesan, torn basil, for drizzling over the cooked gnocchi

For the roasted tomatoes

85g baby plum tomatoes, 1 clove garlic, extravirgin olive oil, balsamic vinegar, salt and pepper

Method

1. For the roasted tomatoes, cut the tomatoes in half and lay them on a roasting tray
2. Spread the crushed garlic over the tomatoes then drizzle a little olive oil and balsamic vinegar on the tomatoes, then sprinkle them with salt. Place the tomatoes in a very low oven to roast for 45 minutes while you make the gnocchi
3. For the gnocchi, take a spoon and scrape the cooked potato and sweet potato flesh out of their skins
4. Chop the potato down a bit, then mash the potato and sweet potato really well in your bowl
5. Add the egg, pinch of cinnamon, pinch of nutmeg and three large pinches of salt
6. Sieve the flour in and gently mix it in with your hands, to form a dough
7. Sprinkle your work surface with semolina, then place the gnocchi dough on your work surface and roll it into two long sausage shapes
8. Using a knife dipped in semolina, cut the sausage shape into 16 pieces
9. Shape each piece into a gnocchi shape using a fork, as shown by your teacher, then sprinkle more semolina over them
10. With your teacher, fry your gnocchi in a knob of butter until they are brown and crispy on both sides
11. Throw a little grated parmesan and some torn basil over the gnocchi, and serve with the roasted tomatoes. Buon appetito!