Gnocchi with Creamy Tomato & Spinach Sauce | Paleo | Gluten-free | The JOYful Table

Ingredients

• 500g purple/red skin sweet potato (white flesh), peeled and diced
• 3 Tbsp coconut cream, for mashing the potato
• 145g (1 1/2 cups) almond meal/flour
• 115g (3/4 cup) arrowroot flour
• 3/4 tsp sea salt
• 1/2 tsp paprika
• 1 Tbsp ghee, or olive oil (to cook the gnocchi)
• 2 Tbsp olive oil
• 1 sml onion(s), finely diced
• 4 tsp garlic, minced
• 1 x 400g can diced organic tomato(es)
• 1 tsp Italian herbs
• 1/2 tsp sea salt
• 1/4 tsp black pepper, ground
• 1/2 cup canned coconut cream
• 100g baby spinach leaves
• 1/3 cup roughly chopped basil leaves, plus extra to garnish