Drain cooked kumara well and place in oven to dry out. Pass through drum sieve or just normal sieve.

Add egg yolk, flour and salt; knead gently and shape into sausage and cut into small pieces.

Shape into ball and press with fork gently. Do not overwork.

Blanch in salted water and cook until gnocchi floats to the top. Drain and dry on paper towl-lined tray.

Deep fry gnocchi until crispy and golden brown.

To make dip: Mix cream cheese with sweet thai chilli sauce and pace into ramekin.

Arrange gnocchi around circular platter and place dip on the centre.