Sweet Potato Gnocchi with Creamed Spinach

Servings: 1

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

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.
            