Boil the sweet potato whole for 20-30 min until very soft, or steam until tender. Let steam evaporate, then peel.

Mash until smooth. Drain the cannellini beans and mash together witgh the potato or pulse briefly with a hand blender. Texture should be thick, not wet.

Add salt, olive oil and flour. Start with 60 g flour and gently mix. Add more only if the dough sticks heavily. It should be soft and just workable.

Divide dough, roll into long ropes on a lightly floured surface, cut into bite-size gnocchi. Optional: rol with the tip or a fork for a typical pattern.

Drop the gnocchi into well-salted boiling water. Once they float, cook for 60 seconds more. Remove with a slotted spoon.

Pan-sear in a little olive oil until lightly golden for better texture.

For the sauce, sauté chopped onions with garlic until fragrant. Add chopped peppers and zucchini and tomato paste. Add a few spoons of the gnocchi water. Let simmer for 10 mins.

Top with some grated parmiggiano and serve.