2 pounds sweet potatoes (about two large potatoes or three small)
2/3 cup ricotta cheese
1 teaspoon ground cinnamon
1 pinch of nutmeg
1 1/2 teaspoons salt
1/4 teaspoon freshly ground black pepper
1 1/2 cups whole wheat flour, plus 1/3 cup for the work surface
Poke several holes into the potatoes and bake at 400 F for 40 minutes. Remove and cool for about an hour.
Once cooled, scoop out the flesh into a bowl and mash with a fork or press through a ricer until no lumps remain. Combine with ricotta cheese, cinnamon, nutmeg, salt, pepper, and 1 and 1/2 cup whole wheat flour. Stir gently to combine. Dust a clean work surface with flour and scoop out the dough. It will be very wet/sticky. Gently knead in more flour, leaving a final coating of flour on the dough ball. With a knife or bench scraper, divide into four portions.
Roll each portion with both hands into a very thin long line about 1/2 inch in diameter. Cut into 1 inch segments. Roll each segment down the tines of a fork or down a gnocchi board, pressing gently to create indentations. Place several at a time into boiling water/broth and cook for about 5 minutes or until they float. Alternatively, place on a cookie sheet lined with parchment paper in a single layer and freeze for one hour. Remove gnocchi and seal into freezer bags to keep for up to three weeks.