Steam or boil sweet potatoes until cooked through and soft.

Peel potatoes and pass through a mouli or ricer into a bowl.

Make a well in the center of the mashed sweet potato.

Add flour, nutmeg, parmesan cheese, and egg yolks to the well.

Mix into a soft dough. Adjust seasoning with salt and pepper.

Roll the dough into a sausage shape.

Cut the sausage into bite-size pieces to form the gnocchi.

Blanch gnocchi in salted boiling water. They are cooked when they float to the top.

Scoop out the cooked gnocchi with a spider strainer.

Refresh the gnocchi in ice-cold water, then drain.

Heat olive oil in a frypan.

Add roasted garlic clove, sun-dried tomatoes, and balsamic vinegar to the pan.

Add the blanched gnocchi to the pan and toss.

Add rocket and spinach to the pan and allow them to wilt slightly.

Season the wilted salad and gnocchi to taste with salt and pepper.

Place the gnocchi and wilted salad in a bowl.

Crumble the goat cheese over the top.

Garnish with fresh basil leaves.