Sweet potato gnocchi with ricotta & fresh herbs

Method

• Step 1
  Add enough water to a medium saucepan to reach a depth of 3cm. Bring to the boil over high heat. Place sweet potato in a metal steaming basket. Place steamer in saucepan (make sure base of steamer doesn’t touch the water). Steam, covered, for 15 minutes or until tender. Transfer to a large heatproof bowl.
• Step 2
  Use a potato masher to mash until smooth. Season with salt. Add 1/4 cup of the flour and the egg yolk, and stir with a wooden spoon until combined. Stir in remaining flour, in 2 more batches, until well combined and a soft dough forms.
• Step 3
  Turn onto a lightly floured surface and knead until smooth. Divide dough into 2 equal portions. Roll 1 portion into a 1.5cm-diameter log about 30cm long. Cut into 3cm pieces. Place on a plate. Repeat with remaining dough portion.
• Step 4
  Bring a large saucepan of water to the boil over high heat. Add half the gnocchi and cook for 3 minutes or until gnocchi rise to the surface. Use a slotted spoon to transfer gnocchi to a large bowl. Repeat with the remaining gnocchi, bringing water back to the boil between batches.
• Step 5
  Add the rocket, parsley, basil, chives, garlic and melted dairy spread to gnocchi and gently toss until combined. Spoon among plates. Sprinkle with ricotta and season with pepper. Serve immediately.