Sweet potato gnocchis & Arrabiata sauce

Clean the sweet potatoes, make an incision lengthwise and place them on a baking tray, bake for 1 hour at 200º. Once ready, let them cool a little.

To make the Arrabiata sauce, place the chopped garlic cloves, sweet paprika and cayenne pepper in a frying pan with a little olive oil. When they are a little browned (be careful, they burn quickly), add the tomatoes cut in quarters or 400 grams of crushed tomatoes. Season with salt and pepper and add a little coconut sugar. Cover and let it simmer for about 20 minutes. Once ready, remove the cayenne and blend everything with a blender until a creamy sauce is obtained.

As for the gnocchis, remove the skin from the sweet potatoes and put all their flesh in a bowl. Mash with the help of a fork until it has the consistency of puree. Add salt and pepper, nutmeg and nutritional yeast. Mix well and add the flour. Stir until everything is well integrated, transfer to a flat surface with a little more flour sprinkled on top and knead well. Once ready, cut the dough into several portions. With each portion, make small shapes as if they were "churros". Add more flour if necessary. Once we have the "churros", cut small pieces of about 2-3cm each and with the help of a fork make the shape of three stripes.

When it is time to prepare them to eat, we put water in a pan and when it boils we add the gnocchis little by little (without putting too many at the same time). As soon as the gnocchis begin to float, it is time to take a skimmer and remove them. To serve, add a little of the Arrabiata sauce on the plate, top with the gnocchis and garnish with fresh basil and Parmesan.