Sweet potato gnocchi

Instructions

1. Steam or microwave sweet potato until very tender. Set aside to cool slightly. When cool enough to handle, peel and discard skin (you should have about 375g flesh).
2. Using a large spoon or ladle, push sweet potato and ricotta through a fine sieve sitting over a large bowl. Season with salt and pepper. Stir in flour, 2 tablespoons at a time, until a soft dough forms (depending on the moisture content of the sweet potato you may not need the full amount of flour). Do not overwork dough.
3. Lightly dust a large baking tray with flour. Turn dough onto a lightly floured surface and knead until smooth. Divide into 4 equal portions. Roll 1 portion into a 30cm-long log. Cut log into 2cm pieces and use the tines of a fork to slightly indent and flatten each piece. Place gnocchi, in a single layer, onto prepared tray. Repeat with remaining dough portions.
4. Cook gnocchi, in 2 batches (bringing water back to the boil each time), in a large saucepan of boiling salted water for 3 minutes or until gnocchi rise to the surface. With each batch, add half the spinach for the last 20 seconds of cooking. Using a slotted spoon, divide gnocchi and spinach among four 1¼-cup (310ml) capacity shallow ovenproof dishes.
5. Meanwhile, preheat grill on high. Combine cream, garlic and nutmeg in a jug. Season with salt and pepper.
6. Drizzle cream mixture over gnocchi and sprinkle with parmesan. Grill for 2–3 minutes or until sauce is bubbling and cheese is golden. Serve.