Preheat oven to to 400℉

Bake sweet potatoes for 40-50 minutes until knife easily pierces sweet potato to the center

Remove sweet potato from oven and cool to room temperature

Remove skins from potato and put peeled potato into mixing bowl

Mash potato and add egg and salt and mix sweet potato mixture until homogenous

Mix in flour until the dough is soft but workable (careful not to add too much or the gnocchi can go from soft and pillowy to dense and chewy really quick.

Dust work surface with flour

On dusted work surface Roll handfuls of dough to about half an inch in diameter snake and cut into one inch length

Using the backside of a fork, roll over the gnocchi to leave a grooved pattern and transfer to a dusted baking sheet with parchment paper

At this point you can either cook the gnocchi in a large pot of salted boiling water for a couple minutes until they float to the top.

Alternatively you can put this baking sheet with all prepped gnocchi into the freezer until they are rock solid. Then transfer to a freezer bag and store for multiple months (I’ve had them up to 4 months later myself and they were still fresh!)

Season with simple dressing of olive oil, some fresh herbs and grated parmesan cheese.