Sweet potato gnocchi with radicchio, parsley and ricotta

By Danilo Cortellini From Saturday Kitchen Ingredients For the gnocchi 400g/14oz rock salt 3 large sweet potatoes (or approximately 600g/1lb 5oz mash or purée), scrubbed 320g/11½oz 00 flour, plus extra if needed and extra for dusting 60g/2¼oz Grana Padano or other …