Sweet Potato Gnocchi w Zucchini Flowers, Pancetta & Lemon (Gluten Free)

600g cooked & mashed sweet potato
2 & 1/4 cups gluten free flour (I use Ogran’s)
1 large egg
Handful of finely grated Manchego or Parmesan cheese
Pink Salt & Cracked Pepper

Rest of Dish:
7 zucchini flowers w baby zucchini’s
6 rashers of pancetta
1 clove organic garlic, crushed
Large knob of organic butter
Small handful of fresh sage leaves
Juice & zest of half an organic lemon
Olive oil

1. Add all gnocchi ingredients into a large bowl and mix well, until a moist dough forms
2. Sprinkle extra flour onto a clean bench and begin kneading dough for a few minutes. Pinch off small amounts and roll in the palms of your hands to form a small ball. Roll ball out with your hands, forming a long sausage shape roughly 5cm wide, then chop pieces into 8cm lengths and gently flatten with the back of a fork
3. Bring a large pot of salted water to a boil. Slowly add in gnocchi pieces and continue boiling until they float to the surface. Remove the gnocchi from the water and place onto a plate
4. Melt butter and oil in a large frying pan on a moderate heat, then add the crushed garlic and sage leaves. Once the garlic becomes golden, add in thinly sliced zucchini, pancetta, lemon zest & juice and gnocchi into the pan. You may need to add a little extra olive oil if the mixture becomes a little dry, cook until gnocchi becomes golden and then toss through zucchini flowers with the heat off
5. Serve immediately in a bowl with grated manchego or parmesan cheese

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