Sweet Potato Gnocchi with Creamed Spinach

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.