Wash your sweet potato and prick with a fork about 12 times.
Place in the microwave for 5-7 minutes until soft throughout (we used 850 Watt setting for 7 minutes). Alternatively if you prefer you can bake the sweet potato for 40 minutes in the oven at 180 degrees Celsius.
When cooked, cut the sweet potato in half and coop the flesh out into a bowl. Mash it using a fork, potato masher or a ricer.
Add the grated parmesan and flour gradually, and add the beaten egg.
Mix the dough just enough until it begins to hold together, and then stop. Do not knead the mixture. It will still be sticky but should hold together enough to make the gnocchi.
Remove the dough from the bowl and place on a lightly floured work surface.
Cut it into four pieces.
Roll each piece of dough into a tubular shape with your fingers, about 1.5 cm wide.
Cut the pieces into 1 cm sized pieces with a knife.
If you like a ridged look for your gnocchi, press each piece down onto a fork (optional).
Bring a medium saucepan of salted water to a boil and spoon the gnocchi in.
Boil until the gnocchi rise to the top of the water, and remove them with a slotted spoon. It will only take a few minutes for them to cook.
Heat the butter in a saute pan and fry the gnocchi over medium heat until they are crispy on the outside.
Add your desired sauce.
For our kale and crème fraiche sauce first add the chopped kale to the pan with the gnocchi and stir gently. Saute for a few minutes before adding the crème fraiche and grated parmesan cheese.
Serve immediately. If you like, add more grated parmesan to taste.