Sweet Potato Gnocchi with Creamed Spinach

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Ingredients

+                85g cooked sweet potato flesh
75g chickpea flour, plus extra for dusting
1 pinch salt
200g baby spinach, roughly chopped
1 pinch ground nutmeg
25g low-fat cream cheese
10g parmesan or hard cheese, finely grated

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Directions

+            Step 1
Stick a medium-sized sweet potato in the microwave for 8-10 minutes until soft then split open, scoop and weigh out the flesh into a large bowl.
Step 2
Mix in the chickpea (or gram) flour and a good pinch of salt then work together to make a soft dough. Turn out onto a floured work surface, roll into a sausage roughly 1cm thick then cut into small pieces, around 2½cm in length.
Step 3
Bring a large pan of salted water to the boil, drop the gnocchi in and cook for 2 minutes. Drain then set aside.
Step 4
Heat a splash of water in the same pan over a high heat, add the spinach and stir until wilted. Drain thoroughly then roll up in a few sheets of kitchen paper and squeeze out as much excess water as possible. Put the spinach into a food processor with the nutmeg, cream cheese and half of the parmesan and pulse until smooth. Pour into the pan, warm gently and stir in the gnocchi.

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