Homemade Sweet Potato Gnocchi with Crispy Chickpeas and Fresh Sage

Bake the sweet potato in its skin in the oven at 200 °C (for about 40 minutes) until completely soft. While still warm, peel it and mash it into a smooth, lump-free purée.

In a bowl, mix the purée with salt and nutmeg. Gradually add the flour and knead just enough to form a soft dough that no longer sticks to your fingers. Do not overknead, or the gnocchi will become rubbery.

Divide the dough into portions, roll them into long ropes, and cut them into 2 cm long gnocchi. If desired, gently press them with a fork for better sauce adhesion.

Heat the oil in a pan and fry the chickpeas until golden and crispy (about 8 minutes). Toward the end, add the garlic and move the chickpeas to the edge of the pan.

In the same pot, bring salted water to a boil. Cook the gnocchi in the boiling water until they float to the surface (about 2–3 minutes).

Meanwhile, add butter and sage leaves to the pan with the chickpeas. Once the butter starts to turn slightly brown and the sage becomes crispy, add the drained gnocchi to the pan. Quickly toss everything together, season with pepper, and serve with parmesan.