Lemon Butter Spinach Sweet Potato Gnocchi

1 cup sweet potato, mashed
1/3 cup ricotta cheese
2-3 cups flour
1 egg
1/2 tsp cinnamon
1 tsp salt
1/8 tsp blk pepper

Whisk together potato, ricotta and egg.  In separate bowl mix 2 cups flour, cinn, salt and pepper.  Add to potato mixture.  Mix and knead until ball forms.  Dough will be wet.  Remove from bowl.  With remaining flour dust counter and knead dough into flour.  Keep adding flour and kneading until dough is firm enough to roll into ball without being sticky.  Separate into 4 pieces.  Roll each piece into long strips.  Cut 3/4 inch to 1 inch pieces throughout long strip.   When all strips and cut in small pieces then they are ready to roll into the gnocchi.

Rolling Gnocchi:  Flip over fork so the tines are face down facing you.  Place small piece of dough in center of tines and gently press down creating dents in dough from fork.  At same time gently roll dough downward folding  dough over to create a moon crater shape, repeat.  Dry on floured sheet pan.

Cook in boiling water until pasta floats to top of pot.  Remove gnocchi with slotted spoon to drain  Mix with favorite sauce. (Lemon Butter Recipe Below)

Lemon Butter Sauce:
  2 cups fresh spinach, washed
  2 stick melted butter, salted
  2 Tbs olive oil
  1 lemon, juiced
  2 Tbs white wine
  garnish with fresh sage and lemon zest

Saute heat butter and oil on medium heat.  Add spinach until cooked.  Add lemon and wine, stirring.  Toss with pasta and garnish.