Method

• 1.
  For the gnocchi, prick sweet potato all over with a fork, enclose individually in plastic wrap and microwave on high power, turning halfway, for 10-14 minutes or until tender. Unwrap and stand to cool.
• 2.
  Scoop flesh into a bowl and mash, discarding skins. Add ricotta, egg, nutmeg and 1 1/2 tsp salt flakes, and stir until well combined. In 3 batches, add flour, kneading gently between each addition, to form a soft dough.

• 3.
  Transfer to a lightly floured surface and divide into 6 equal pieces. Roll each piece into a 2cm-thick sausage, then cut into 2.5cm-long pieces. Transfer to a tray lightly dusted with flour. Bring a large saucepan of water to the boil and, in batches, cook gnocchi for 3 minutes or until gnocchi floats. Scoop out with a slotted spoon, drain in a colander, then oil a tray and gently toss in oil.
• 4.
  To make the sage brown butter, melt butter in a large frypan over mediumhigh heat. Add sage and walnuts, and cook, stirring occasionally, for 2 minutes or until butter is light brown. Remove sage with tongs as it turns dark green and drain on paper towel. Add gnocchi to butter and cook, stirring, for 1 minute or until warmed through.
• 5.
  Divide gnocchi among serving dishes and scatter with sage and gorgonzola to serve.