Method

1. Preheat the oven to 200°C (180°C fan). Pierce the sweet potatoes with a fork and roast for 45–50 minutes until soft. Allow to cool slightly, then scoop out the flesh into a bowl. 
2. Mash the sweet potato until smooth and leave to steam dry for 5 minutes. Mix in the cheese (grated), egg yolks and a pinch of salt. 
3. Gradually add 250g flour, mixing gently until a soft dough forms. If the dough is still sticky, add a little more flour until workable but still light. 
4. Lightly flour a work surface. Divide the dough into sections and roll each into long ropes about 2cm thick. Cut into bite-sized gnocchi pieces and lightly dust with flour. 
5. Bring a large pan of salted water to the boil. Drop the gnocchi in batches into the water and cook for 2–3 minutes until they float to the surface. Remove with a slotted spoon. 
6. Meanwhile, steam or boil the broccoli florets for 3–4 minutes until tender. 
7. Heat the rapeseed oil and smoked garlic butter in a large frying pan over medium heat. Add the shallot and cook gently until softened. 
8. Add the cooked gnocchi to the pan and fry for 3–4 minutes until lightly golden and crisp on the edges. 
9. Stir through the basil pesto and broccoli, tossing gently to coat everything evenly. 
10. Remove from the heat and fold through most of the grated Purple Vale cheese. 
11. Serve topped with the remaining cheese and a sprinkle of chopped black peppercorn nuts for crunch.