Boil and drain well the sweet potato, drain well the ricotta and mash well together. Add the Parmesan, salt, flour and mix well together. Use a little extra flour to help you form thin cylinders than cut gnocchi with a knife a roll them with a fork and boil in boiling water. Cut the cherry tomatoes in half place on a baking sheet season well and roast at 160 deg until browned. Blend well the olives, garlic, capers, shallots and spinach with the olive oil in a dressing and toss with the gnocchi once boiled, avoid adding any salt since ingredients are already salty. Add also the tomatoes on top to garnish.



Serves 2-3

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