Sweet potato Gnocchi with Arrabbiata sauce

I'm back! Been away for a few weeks as uni work has been taking over my life a bit. I have a new recipe post (finally); I love arrabbiata sauce and will usually opt for it over penne at Italian restaurants. I've never really been a fan of gnocchi, but after making this sweet potato version- I love it!

Ingredients for 2 servings;

Gnocchi:

1 large sweet potato

150g plain flour

Nutmeg

Thyme
Salt

1 egg

Arrabbiata sauce:

2 tbsp tomato paste

250g chopped (tinned optional) tomatoes

2 garlic cloves

2 chopped chillies or chilli flakes/powder

handful of Black olives

1 small chopped onion

dash of red wine
1 or 2 tbsp of sugar (brown is better)

seasoning

Basil

olive oil

This is really quite easy to make' first you want to put the sweet potato(es) on some foil on a baking tray and in the oven, at 180C for about 30 mins or until the potato is soft. While that is cooking you can get started on the Arrabbiata sauce.
Start by chopping the onion and putting in a hot saucepan with some olive oil and the garlic cloves, and cooking until soft. Then add the mushrooms (this is not supposed to be in a traditional arrabbiata sauce but I love them!) and then the olives. The sauce should also have 1 or 2 small chillies or other peppers added but as I didn't have any in the house, my chilli powder has to substitute.

After that you want to add the basil, chilli powder, sugar, wine, tomato paste, chopped tomatoes and seasoning to taste, adding the vinegar if you need to. And then turn the heat to medium and simmer for 10- 15 minutes- as the sauce thickens.

Now while the sauce cooks, your potato(es) should be ready, remove from the oven and leave to cool for about 10 minutes, after this the skin should be able to be peeled off them using just your hands.
Place them in a large mixing bowl and get mashing and add the salt, nutmeg and thyme. once the potato feels cool enough (ie it won't cook the egg!) stir in a beaten egg.
After this you can start mixing in the flour a little at a time, so that it turns from a slopping consistency to more of a dough like in the photo below.

After that you can start rolling out the dough into long lines and cut pieces about 2cm long and carefully drop into salted boiling water and cook for 5-10 minutes or until the gnocchi float to the top.

Serve with the Arrabbiata sauce and some parmesan :)

Thanks for reading, do any of you have any good gnocchi recipes you could tell me, or any other sauces you prefer?