Heat your oven to 400°F (200°C fan) and line a sheet pan with parchment paper.

Slice the sweet potatoes in half and drizzle their exposed sides with olive oil. Place them cut-side down on the prepared tray and roast for 30 minutes.

Once roasted, scoop the sweet potato flesh into a large bowl.

Add ricotta, grated parmesan, salt, and nutmeg. Mix until semi-smooth.

Gradually work in flour, mixing until the dough is less sticky.

Transfer the dough onto a floured surface, shape into a chunky log, and cut into 1-inch pieces.

Roll each piece into a long rope and slice off bite-sized pieces.

Transfer to a parchment-lined tray or plate.

If using chorizo, cook it in a high-sided pan over high heat until crispy, then transfer to a plate.

In the same pan, add butter and melt, stirring until it foams and develops a nutty aroma.

Boil a large pot of water and add the gnocchi. Cook until they float to the surface.

Use a slotted spoon to move the cooked gnocchi to the brown butter pan.

Add crushed garlic, flaky salt, and rosemary. Toss together and serve topped with chorizo and grated parmesan.