Sweet Potato Gnocchi

1. Bake 2-3 medium sized sweet potatoes at 350F for 45 minutes or until tender. Baking the sweet potato vs. steaming it aids in giving it flavor.
2. Remove skin of sweet potato and blend flesh into purée.
3. On a clean surface, add 1/4-1/2 cup flour of choice. Pour your purée on top and gently fold in flour 1/4 cup at a time until you reach desired dough consistency. TIP: coat your hands in flour before folding to prevent the dough from sticking to your hands!
4. Cut your dough ball into quarters. Roll each section into long snake like cylinders, adding a little more flour if necessary to prevent sticking.
5. Cut your gnocchi to desired size.
6. To freeze any gnocchi: lay them individually on a plate (not touching, to prevent sticking), transfer gnocchi into an airtight container after 1-2 hours. At this point, gnocchi will be frozen enough not to stick to one another and can be placed close together in an airtight container for freshness!
7. When ready to cook, place desired amount of gnocchi in boiling water. It will float when it’s ready! Usually only takes about 5 minutes or less! TIP: cooks better in small batches!