Sweet potato gnocchi

Method

• 1
  Place the combined potato in a saucepan. Cover with cold water. Bring to boil over medium-high heat. Cook for 25-30 minutes until tender. Drain. Set aside to cool. Peel.
• 2
  Mash potato until just smooth. Press one-quarter of potato through a sieve into a bowl. Repeat in 3 more batches. Add flour, egg yolk and basil and stir until a firm, slightly sticky dough forms.
• 3
  Turn onto a lightly floured surface and knead until smooth. Divide into 4 even portions. Roll each to a 2cm-thick log. Use a flat-bladed knife to cut logs into 2cm pieces. Transfer to a lightly floured tray. Place in the fridge.
• 4
  Bring a saucepan of water to the boil. Cook one-third of gnocchi for 2 minutes until they rise to the surface. Use a slotted spoon to transfer to a baking tray. Repeat in 2 more batches.
• 5
  Heat half the oil in a frying pan over medium heat. Add spinach and stir for 1 minute until just wilted. Add gnocchi and cook for 1 minute until heated through. Divide gnocchi and spinach among bowls and drizzle with remaining oil. Season. Top with parmesan and serve with the beans.