Sweet potato gnocchi

Cut the sweet potatoes into 2cm thick slices and peel them. Add salt to boiling water and boil the sweet potatoes. When the potatoes are soft enough to be easily pierced with a bamboo skewer (approximately 18 minutes), discard the water. Place the pot, drained of water, over high heat and cook until the water has evaporated and the potatoes are a powdery mess

Strain the sweet potato from step 1 while it is still hot. Add the eggs to the strained sweet potato and mix. Add the flour and Parmesan cheese and mix lightly with a rubber spatula

Once the dough has come together, transfer it to a surface sprinkled with plain flour (not included in the recipe) and knead while adding salt and pepper. Roll it out into a log about 2cm in diameter and cut it into strips about 1.5cm thick

Bring a large pot of water to a boil and add salt. Once boiling, add the gnocchi from step [3] and boil. Boil for about 1 minute, and once they float, remove them

Put the cream in a frying pan and heat over high heat. Add the gnocchi and butter from [4] and mix gently. When the mixture starts to bubble and reduce, add the Parmesan cheese and cook for about 2 minutes. Finish by sprinkling with parsley