Step 1

Prick the sweetpotatoes with a fork and place them on a baking tray. Bake in a preheated oven at 180°C for 60 minutes, or until tender.

Step 2

Once baked, carefully peel off the skin and transfer the flesh into a bowl. Mash well with a fork. Set aside 100g of the mash for the Alfredo sauce. 

Step 3

In a mixing bowl, combine the remaining sweetpotato mash with the flour, salt, and tomato purée. Gently knead the mixture until a soft dough forms. 

Step 4

Roll the dough into a long log and cut it into about 15 equal pieces. Roll each piece into a ball and place them on a baking tray lined with parchment paper. 

Step 5

Using a toothpick or knife, gently score lines around each gnocchi ball to resemble a pumpkin shape. 

Step 6

Bring a large pot of salted water to a boil. Carefully drop in the gnocchi and cook for 4-5 minutes. They are ready to be removed once they float to the surface. 

Step 7

In a pan over medium-low heat, melt the butter and sauté the garlic until soft but not browned. 

Step 8

Stir in the cream, rosemary, thyme, and the reserved 100g of sweet potato mash. Mix well. 

Step 9

Bring to a gentle simmer, reducing the heat if needed. Add the Parmesan cheese, stirring continuously until fully melted and the sauce is smooth. 

Step 10

Pour the Alfredo sauce over the cooked gnocchi and garnish with finely chopped parsley.