For the gnocchi: Prick sweet potato(s) a few times with a fork, wrap in a damp paper towel, and microwave until soft, about 7 minutes. (You can also bake sweet potatoes in the oven, which will take about an hour.)

Cut cooled sweet potato in half and scoop the flesh into a large mixing bowl. Mix in the ricotta, parmesan, salt and pepper until well combined and almost completely smooth. Add the flour to sweet potato mixture ½ cup at a time, kneading very gently in bowl after each addition (be careful to not over knead – you don’t want it to get tough).

As the dough becomes easier to handle, transfer it to a floured surface and form it into a disc (dough will be slightly sticky). Divide dough into six equal size balls. Stretch and roll each ball on a floured surface until it forms a long, skinny rope. Cut the rope into 1-inch squares and transfer to a baking sheet – you’ve made your gnocchi!

Bring a large pot of water to a boil, add the gnocchi in three batches, and boil until the gnocchi rise to the top of the water. Drain and toss gently with a little olive oil to prevent sticking. You will have a good amount of gnocchi and can freeze half once cooled for later use.

For the tomato sauce: Heat 3-4 tablespoon of olive oil in a medium sauce pan. Add crushed tomatoes, ¼ cup half and half, brown sugar, balsamic vinegar, 1 teaspoon salt and pepper, and garlic powder. Bring to boil then cover and reduce to a simmer for about 12-15 minutes, stirring occasionally.

Bringing everything together: Heat remainder of olive oil in a large skillet over medium high heat until hot but not smoking. Add gnocchi and pan-fry until golden brown on the outside (you may have to do this in batches). Set gnocchi aside. Add the shrimp, sausage and onion to the same pan and cook until onion is translucent and shrimp are opaque. Add gnocchi back to pan along with minced garlic. Pour desired amount of tomato sauce over gnocchi mixture and add spinach. Simmer until spinach is wilted and everything has come together, about 2-3 minutes. Remove from heat. Add the rest of the half and half to the pan along with the Parmesan cheese – toss gently a few times to combine (the sauce should coat the gnocchi other ingredients) and serve immediately with additional salt and pepper to taste.