Food and Travel Magazine | Sweet potato gnocchi with buttery sage and…

Ingredients

• 550g sweet potatoes, ideally all around the same size
• 80g soft goat’s cheese log
• 2 egg yolks
• 95g fine cornmeal, plus extra for rolling
• 95g chestnut flour
• 1⁄2tsp sea salt flakes
• 1⁄4tsp freshly ground black pepper
• 2tbsp extra virgin olive oil
• 30g unsalted butter
• 4tbsp skinless hazelnuts, toasted in the oven for 8 minutes
• 28 sage leaves
• 30g chunk Italian hard cheese