Bake sweet potatoes for 30 minutes or until soft to the touch. Remove from oven, slit open and add a pat of butter to each one.
Cool until easy to work with. Remove the peels, and mash them finely, pushing through a sieve if necessary. Blend in the nutmeg, salt and pepper and egg.
Mix in the flour, a little at a time, until you have a soft dough. Use more or less flour as needed.
On a floured surface, roll the dough out into long snakes/strings. Cut into 1 cm pieces. Make sure to dust the cut sides.
Bring a large pot of lightly salted water to the boil. Drop the gnocchi pieces into the boiling water.They are cooked when they bob to the surface. Remove from the water with a slotted spoon. Keep warm.
Roast the pine kernels by stirring them in a dry pan over medium heat. Keep a watchful eye as they burn easily.
Clean and slice the mushrooms. Fry in butter and oil until nicely browned. Add the gnocchi and sage leaves, and fry until slightly caramelised.
Toss in the peas and heat through. Finally add the pine kernels. Stir through, season and serve with freshly grated Parmesan cheese.Recipes developed for Food Lover's Market by Marie-Louise Guy and Callie Maritz from CAKEBREAD.