2 servings, 45 minutes
you will need:
1 sweet potato
½ cup ricotta cheese
1 ½ cup all-purpose flour
salt & pepper
½ cup spinach leaves
1 seed pad of arugula microgreens
for the sauce:
2 tbsp olive oil
1 cup cream
2 cloves garlic, diced
1 tsp rosemary
step one: cook your sweet potato in salted boiling water for 20-25 minutes or until soft.
step two: scoop the flesh of the sweet potato in a large bowl. add the flour, ricotta cheese, salt & pepper and mix until a dough starts to form. knead the dough for an additional 5 minutes until it becomes easy to handle.
step three: roll and stretch out the dough. cut into equal 1-inch pieces.
step four: bring a large pot of water to a boil, cook your gnocchi until they rise to the top of the pot.
step five: once cooked, add 2 tbsp of olive oil to a pan and pan-sear your gnocchi for 2 minutes on each side. add the cream, garlic, and rosemary and let cook for 10 minutes. toss the gnocchi a few times to mix well with the sauce.
step six: add the spinach leaves right before serving.