Turn your oven on preheat for 200°C. Wash and stab the sweet potatoes with fork or knife.

Place the potatoes on hot oven tray and let it cook for 20-25 mins (turning at 10-12 mins).

Once the potatoes are cooked, de-skin them and mash them until they are very fine (I usually press them through sieve for the best texture).

Add parmesan, egg yolk, nutmeg and pinch of salt. Mix these together. Add your flour in intervals while you continue mashing and turning it into a dough (add water in intervals). The dough should be soft.

Once your dough is done set it aside while you get the sauce ready.

In a small saucepan, add butter and chopped garlic along with your chicken stock. Add around a cup of water and sage leaves. Let this simmer on low heat until it goes half in quantity and is of a thick liquid consistency. (DON'T ADD SALT AS THERE IS ENOUGH SALT IN THE STOCK CUBE ITSELF).

In a blender, add coriander bunch, 2 cloves of garlic, pine nuts and a pinch of salt. Add olive oil in intervals. Blend it all together.

In a small separate pan, use some of the oil that comes off from the coriander pesto and add the breadcrumbs to the pan. Cook these till crispy.

Back to the dough... divide your dough in 4 (cling film and keep 3 parts in the fridge for another use and use 1 for gnocchi).

Dust your kitchen top with flour. Roll the dough in long flat shape and form in into a 2 cm tube. Once done, cut at every 2 cm to get the gnocchis. Shape them with a fork upside down press the gnocchi against the fork end.

Cook the gnocchis in boiling water. You'll know they're cooked as they start rising to the top.

Serve the gnocchi in a bowl, add the garlic and sage sauce and garnish it with crushed hazelnut, coriander pesto and parmesan.