Their gnocchi was more chewy than the regular potato gnocchi, and you could taste the natural sweetness of the sweet potato. They also browned it slightly (maillard reaction!) so it had a greater depth of flavour. It was topped with shiitake, king oyster & shimeiji mushrooms, in a rosemary butter sauce with lots of cheese. The sauce was thin, more like the “zhup” in Chinese cuisine rather than a thicker / creamier sauce you see in gnocchi dishes. Kale was yummy! It was quite filling, so please share this. Only gripe is that it was quite salty, probably because of the cheese.