Peel and chop the sweet potatoes. Steam in a large pot for 10-15 minutes or until soft. Remove from heat, mash in a bowl and let that cool off a bit. Next add ricotta, both flours, and salt. Stir for a minute or so making sure everything is incorporated fully and smooth. Let that sit for a 5 minutes while you prepare the pesto!

In a food processor, add chopped pear, goat cheese, pecans, rosemary and a squeeze of lemon. Blend until creamy and smooth. Set aside for now!

On a floured surface, roll the gnocchi out into snakes (if the dough is falling apart while rolling, add more flour to the mixture and try again). Using the side of a fork, pinch bite-sized pieces off from end-to-end of each snake until all of the dough is transformed into little pillows!

Bring a pot of water to a rolling boil. Add the gnocchi in small groups. Working quickly, as soon as the little pillows rise to the surface, use a slotted spoon to gently place cooked gnocchi in a separate big bowl. This only takes about 2-3 minutes per batch.

With each batch removed from the boiling water, spoon some pesto on top and gently mix, then cover the bowl again to keep in the heat and wait until the next batch is finished.

Once all of the gnocchi is cooked and you've spooned all of the sauce on, roughly chop a handful of spinach and mix in. Plate the gnocchi delicately, and just for FUN, top each serving with toasted pecans, sliced pear (you can use the remaining half), more goat cheese, rosemary and salt and pepper!