Instructions

1. Roast whole sweet potatoes at 425˚F on a baking sheet or tinfoil (to catch juices) until fork tender, about 20 minutes for small ones and 30-40 minutes for larger sweet potatoes.
2. Remove from oven and when cool enough to touch, peel away and discard skins.
3. Mash sweet potatoes with a fork in a bowl. Add flour and salt and stir with a fork until a dough starts to hold together. Knead dough together using clean hands just until it comes together into a smooth soft ball. Be careful not to over work the dough. Dough should be soft and pillowy, not firm or dense.
4. Divide dough into 6 equal portions. Working with one portion at a time, while covering the remaining dough, roll it out with your hands into a long log about 1/2" in diameter. Cut log into 1-1/2" long pieces. Lightly press each piece into the back of a fork or gnocchi board and roll it down the tines to make indentations on one side and a slight concave dip on the other side. Repeat with remaining portions of dough.
5. At this point gnocchi can be cooked right away or refrigerated for up to 2 days before use or frozen in a single layer on a baking sheet and then transferred to a freezer safe container and stored in the freezer for up to 6 months. To cook frozen gnocchi add them directly to the boiling water, do not thaw them first.
6. To cook gnocchi, bring a large pot of water (at least 4 quarts) to a boil and add a handful of sea salt to the water.
7. Add fresh gnocchi to the boiling water, and cook at a rapid boil, stirring occasionally for about 5 minutes. Test one to make sure they are cooked through, with no raw flour taste, and are soft with a slight chew, not mushy. If they are not done, cook for a couple more minutes and test again. If cooking frozen gnocchi you may need a few more minutes to cook them.
8. When gnocchi are done, drain them from the cooking water and coat or toss them in whatever sauce or sauté as you wish. Enjoy!