Peel and cut sweet potato, then steam for 15-20 mins, until you can easily poke a fork through the sweet potato. Remove from steamer and allow to cool for 3-4 mins, then mash until smooth.

Season sweet potato with a little salt and pepper, then add plain flour and mix until combined. Once completely combined, roll out sweet potato mixture onto a lightly floured surface and knead for 4-5 mins, as if you were making pizza dough. If it’s too sticky and is sticking to your surface, then add small amounts of flour to mixture and continue to knead.

Split mixture into 4 dough balls, half will be to freeze for a later date. Roll the other two dough balls into a long sausage approximately 1” thick, then cut into gnocchi approximately 1” inch wide.

Heat olive oil in a non-stick pan and sauté garlic for 1 min, then add gnocchi and bacon lardons. Fry until bacon lardons are crispy and sweet potato gnocchi begins to show colour on the outside. Add leftover chicken at this point, if you wish.

For the cheese sauce, melt butter in a pan on a low heat and add plain flour. Whisk butter and flour together until combined, then gradually add semi-skimmed milk whilst constantly whisking. Aim to whisk out any lumps as the sauce incorporates and you add remaining milk. Add garlic granules, onion granules and a crack of black pepper. Once sauce has reduced to desired consistency, stir in low fat cheese and allow to melt.

Drizzle cheese sauce onto sweet potato gnocchi and garnish with fresh parsley before serving.