220gbaked sweet potato(I weight the sweet potato with no skin on, from cold)
100gplain flour
1/2tspsalt
Instructions
I have used a cold sweet potato with skin off and mashed it with a fork until completely smooth.
In a large bowl add flour and salt. Mix. Add the sweet potato and mix until the sweet potato and flour are well incorporated.
On a clean surface roll a piece of the dough and roll it out to create sausage shape. Cut with a knife into gnocchi shape.
This next step is optional but if you like the classic gnocchi shape you can use a fork and roll the gnocchi over (see video). This will take a bit of time but I always think is worth it. If you can’t be bothered don’t worry, they’ll taste as good without this extra bit
Cook the gnocchi in boiling water, you’ll know when they are ready when they all float at the top. Add your favourite sauce.
Video
Notes
To best enhance the flavour I went for a simple butter and sage gnocchi but I would also really recommend blue cheese and leek.