Once baked remove from oven, allow to cool and then remove skin. Transfer to a mixing bowl, season with salt and pepper and then mash your sweet potato until smooth.

Now, mix the flour in with the sweet potato until it forms a dough. Transfer your dough to a lightly floured surface, knead for a few mins, then form a ball. Split your dough ball into quarters, remove half of your dough and freeze for another time.

Roll your remaining dough into a long thin rope and then cut into small dumplings.

Now, heat tbsp of olive oil in a pan and add garlic and chilli. Fry for 2 mins then add chopped tomatoes, basil and red wine vinegar. Give it a stir and leave to simmer for 10 mins on a medium heat.

Meanwhile, boil a saucepan of water and blanch your sweet potato gnocchi for 3 mins, then drain and set aside.

Now back to the sauce. Add basil and cherry tomatoes, stir and leave to simmer 5-10 mins.

Then, add your gnocchi to pan, coat it in the tomato sauce. Garnish with parmesan and a couple basil leaves.