Instructions

1. Place the sweet potato in a baking tray and drizzle with olive oil and a pinch of salt. Cook in a 180 degree oven and 45 minutes or until the centre is soft. Set aside to cool.
2. In a large bowl, add the flesh of the cooked sweet potato, parmesan cheese and 1 cup of the ricotta cheese, 1 tsp of the salt and 1/2 tsp black pepper. Mix with spoon until well combined.
3. Gradually add the gluten-free flour 1/2 cup at a time until the mixture is smooth and no longer sticky.
4. Dust your workbench with flour, then divide the mixture into 3. Roll out each piece until it forms a long log.
5. Cut the logs into 2.5 cm pieces, slight flour the pieces and set aside in a bowl. These are your gnocchi ready to be cooked.
6. Put a saucepan with water on the stove and allow to boil. Commence your sauce.
7. In a non-stick frypan, add the butter, sage and garlic and cook for a few minutes until its bubbly.
8. Add to it: the cream, 1/2 cup ricotta and 1/2 tsp black pepper. Simmer for 1 minute on gentle heat.
9. Add the chopped spinach and simmer for an additional minute. Set aside.
10. Cook the gnocchi in the boiling water until they rise to the top. Use a slotted spoon to remove them from the pot and add them to the frypan with the cream sauce. Toss gently to combine all the ingredients.
11. Serve the sweet potato gnocchi in a bowl, add extra grated cheese and sage leaves to decorate.