Step 1

Cook the sweet potato until fork-tender. You can do this either in the microwave, by boiling it or by roasting it in the oven. I prefer pricking my potatoes with a fork and then microwaving them for 6-8 minutes or until they are soft.

Step 2

Peel and mash the potato until it is completely mashed, you don't want any chunks remaining.

Step 3

Whisk an egg into the mashed potato. You can do this either in a bowl or on the counter. Mix until it is fully combined.

Step 4

Whisk together the 200 grams of flour and salt. Gradually add it to the potato mixture in about four parts. First stirring, and then kneading with your hands.

Step 5

Move the dough to the counter and knead it for about 1-2 minutes, or until it is smooth. It will be sticky, so add flour as needed, but remember the softer the dough, the fluffier the gnocchi will be.

Step 6

Form the dough into one large ball and wrap it in cling wrap. Let it rest for 20 minutes.

Step 7

When the 20 minutes are up, divide it into 4 even pieces. On a floured surface, roll each piece into a long, smooth tube.

Step 8

Use a bench scraper to cut the gnocchi into 1-inch pieces. If you prefer larger pieces, keep them as-is, but sometimes I like to cut the 1-inch pieces in half again to create more bites of pasta. Note that they will grow in size when you cook them.

Step 9

After the gnocchi are cut, sprinkle with one more dash of flour and then you can either transfer them to a plastic bag to be frozen for future use or immediately cook them.

Step 10

If cooking them, bring a pot of water to boil and salt it generously. Cook the gnocchi in four batches, adding it to the water and then removing it with a slotted spoon when the gnocchi begin to float.

Step 11

Then just prepare as you would your favorite pasta!