Ingredients:
500 g peeled sweet potato
150 g AP flour
1 egg yolk

Steam sweet potato – it will take roughly 25 minutes – and rice the potatoes into a bowl. When somewhat cooled, add egg yolk and 2/3 of the flour until incorporated. The dough will be somewhat more wet than regular potato gnocchi dough. Roll the gnocchi dough into logs, using the remaining flour to prevent sticking. Cut into traditional gnocchi shapes and boil gnocchi for 3 minutes. (The dough may not float, but if it does, boil for 30 seconds after they float).

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