Ingredients:

1.5 cups sweet potato, cooked until soft (I used two medium/large sized sweet potatoes)

6 oz full fat ricotta

~2 teaspoons brown sugar (depending on how sweet your sweet potatoes are)

Dash of cinnamon, nutmeg

¼ teaspoon turmeric

¼ teaspoon cayenne pepper

1/2 teaspoon salt

½ cup finely grated parmesan

~1 cup white flour 

Mash sweet potato until smooth with a potato masher or fork.

Transfer mush to a medium sized bowl and stir in ricotta. Add sugar, spices, parmesean, and just enough flour that mixing yields a soft dough. Add more flour if necessary.

On a lightly floured surface, roll dough into logs 1-1.5 cm in diameter. Using a butcher knife or pastry sweeper, cut dough into inch long pieces. Use a fork to create grooves. Place shaped gnocchi on a floured dishcloth or plate.

Bring a large pot of water to a rolling boil. Add gnocchi using a slotted spoon. Boil for about 4 minutes ( just after gnocchi have risen to the surface of the water). NOTE: this cook time is for specified gnocchi sizes and grooves listed above. See end note. Do overcrowd the pot; you can cook gnocchi in asynchronous batches, adding a few spoonfuls of raw gnocchi when you see ample space. 

Meanwhile, heat 1.5 tablespoons butter in a nonstick pan. Using the slotted spoon, transfer cooked, risen gnocchi from boiling water to the buttered pan. Stir with a spatula to prevent sticking and to pan fry the gnocchi.

Serve crispy gnocchi over pesto. Top with toasted nuts of your choice (pictured are pine nuts).