I invented this recipe this evening on a whim, because gnocchi sounded amazing. I am extremely proud of how it turned out, though it did take me a few tries to get it right. Be patient with this one, as its more about the technique than parts list, but in the end, you’ll be rewarded with:
*If you go frozen, roast it for ~20 minutes in a 425 deg oven to dry it out.
** Due to variability in sweet potatoes, its hard to predict the exact amount of flour needed. Test in the water to ensure success. Too much flour will make tough gnocchi.
***The dough will be sticky. That’s okay. The bench flour will be your friend.