Sweet Potato Gnocchi with Red Pepper and Basil

• 650 g (1 lb 6 oz) orange-fleshed sweet potatoes
• 1 <

For the red pepper sauce, heat the olive oil and butter in a pan, add the onion and garlic and cook over a low heat for 3-4 minutes, until softened. Pour in the wine and bring to the boil, then add the chopped peppers and tomato purée and cook for 5-8 minutes. Pour in the stock and return to the boil. Add the herbs and simmer for 20 minutes. Pour the sauce into a blender and blitz until smooth,