• 1 lb. sweet potatoes (I used ordinary potatoes for G, so adapt for your taste and dietary needs)
• 60mls rice milk
• 2tbsp olive oil
• 1/2 tsp salt
• 120g rice flour
• 1 tsp xanthum gum

For the sauce:

• 2tbsp free from spread
• 2tbsp olive oil
• 1tsp nutmeg
• 1tsp sage
• salt and pepper to taste
• 2 rashers of bacon
• 50g chopped hazelnuts

1. Boil the potatoes, skin-on until very tender when pricked with a fork 
2. When tender, drain, and remove from pot. Let cool just enough to handle, and then remove skin, by peeling off with your fingers
3. Push peeled potatoes through a potato ricer into a mixing bowl and combine with rice milk, olive oil, and salt   
4. Mix the rice flour and xanthum gum together before adding half of the mixture to the mashed potatoes
5. Knead the flour into the potato mix and then add the rest of the flour mix 
6. Continue to knead this into a dough, which should be slightly sticky to the touch.  If it is too sticky, then add a little more rice flour as this will aid the next stage 
7. Roll a portion of the gnocchi dough into a long sausage on a well-floured pastry board or surface 
8. Cut this into rounds and put on one side until ready to cook 
   
9.  Once you’ve made all your gnocchi, add a large pinch of salt to a large saucepan of water and bring to the boil
10. Whilst waiting for the water to boil, melt the butter and oil in a small saucepan.
11. Cut the bacon into small pieces and add to the butter to cook
12. Once the bacon is ready, add the sage, nutmeg and seasoning.  Heat the sauce through, but do not over-cook
13. Cook the gnocchi in several batches. Add the first batch to the boiling water, being careful not to overcrowd the saucepan and cook until they rise to the surface
14. Once they’’re at the top of the water, cook for around 30 seconds longer, then remove from water with a slotted spoon, to a bowl
15. Cover the cooked gnocchi with your prepared sauce and serve hot