In a large mixing bowl, combine the mashed sweet potato, ricotta cheese, and egg until smooth.

Gradually add the whole wheat flour and salt, kneading gently until a soft dough forms.

Turn dough onto a floured surface, divide into sections, and roll into long ropes roughly 0.75-inch thick.

Cut ropes into 1-inch pieces and indent with a fork if desired.

Bring a large pot of salted water to a boil and cook gnocchi in batches until they float to the surface (approximately 3 minutes); remove with a slotted spoon.

Heat olive oil in a large non-stick skillet over medium-high heat.

Add chicken cubes to the skillet and sauté until golden brown and cooked to an internal temperature of 165°F.

Add minced garlic and cooked gnocchi to the skillet, sautéing for 3-4 minutes until gnocchi develop a light golden crust.

Deglaze the pan with chicken broth and stir in the baby spinach until wilted.

Season with black pepper and garnish with grated Parmesan cheese before serving.