Method

1. Bake the sweet potatoes for 20-25 minutes at 180°C. Slice in half and allow to cool completely.
2. Scoop the flesh out of the sweet potatoes, place in a large bowl and mash. Add in the sugar and 1 tsp salt and mix through thoroughly. Add in the flour, 1/2 cup at a time, until a soft dough is formed.
3. Roll the dough onto a floured surface and make four long ropes about 2.5cm thick. With a sharp knife, cut into 2.5cm pieces.
4. Bring a large pan of water to the boil, add 1 tsp salt and boil the gnocchi in batches for around 5 minutes per batch. Once cooked, remove from the water and cool completely to room temperature.
5. While gnocchi is cooling, cut each chorizo into quarters lengthways, then chop each baton into small slices.
6. Add a dash of olive oil to a large non-stick frying pan over medium heat and add the chorizo and onion. Stir well, then add the sage, cooking for 5 minutes, until the chorizos and onion are brown and starting to caramelise.
7. Add in the diced tomatoes and minced garlic, heating through on low heat. Keep warm.
8. Place a large skillet over medium-high heat. Add 2 tbsp butter to the skillet, and when bubbling, add half the gnocchi and saute for around 5 minutes, until slightly crispy at the edges. Remove from the skillet and keep warm. Repeat with the second batch of gnocchi, using the remaining 2 tbsp butter.
9. Serve gnocchi immediately with the chorizo sauce and shaved parmesan.