Gnocchi with sweet potatoes served with broccoli, cherry tomatoes, mushrooms, and leek and brocoglace sauce

Start by cooking the sweet potato with the skin on, after cooking remove the skin with a fork, mash the potato, add butter, black pepper, salt, and flour, knead until a dough forms small balls and cook in boiling water, toast the broccoli, after cooking sauté the mushrooms, the leek and the broccoli.
For the sauce, make an embamata (butter and flour) add the broccoli water, season with salt, cayenne pepper, parsley, thyme and basil, let it cook and serve.