1 (4 ounces) tub ricotta

1/4 cup goat cheese

2 eggs lightly beaten with a fork

A dash of garlic powder

1 cup flour and more as needed during the prep time

1/2 cup whole wheat flour

1/2 cup pastry flour

3 or 4 ounces fresh spinach

A pinch of nutmeg

If you like you can also add one baked sweet potato (just bake it and use the pulp, it makes the gnocchi nice and fluffy)

In a large food processor mix all of the flours, nutmeg, garlic powder, spinach, salt and pepper. Lightly pulse until it resembles a coarse texture. Add the ricotta and goat cheese and the beaten eggs. Pulse again until well incorporated. Get your hands floured up as well. Form and gently knead the prepared dough into a nice large ball. Cover and place in the refrigerator for about an hour.

Prepare your working counter with a mix of flour and semolina flour for shaping gnocchi. Take about 1/4 cup of the dough into your hands and roll gently into a long tube measuring 1/2 inch in diameter. Cut each piece into approximately 1/2 inch and place them onto a flat cooking sheet lined with a cloth and sprinkled with flour (use both types of flours here because it prevents the pasta from sticking together)

Boil gnocchi in salted water for 5-7 minutes and serve with sauce of your choice!