1. Preheat oven to 400°F (200°C) and pierce sweet potatoes with a fork.

2. Bake sweet potatoes for 45–50 minutes until tender and caramelized; cool slightly.

3. Scoop potato flesh into a bowl and mash until smooth.

4. Add salt, nutmeg, and beaten egg or flax egg; mix.

5. Gradually add flour until a soft dough forms without overmixing.

6. Combine ricotta or goat cheese, spinach, garlic, salt, and pepper in a small bowl.

7. Divide dough into logs, cut into 1″ pieces, flatten each piece.

8. Place filling in center, pinch edges to enclose, and shape into balls.

9. Boil salted water and cook gnocchi until they float plus 30 seconds; drain.

10. Optional: sauté cooked gnocchi in oil or butter until golden.

11. Serve with sage butter, pesto, or garlic oil, and sprinkle cheese or yeast.