Homemade Sweet Potato Gnocchi

Ingredients

20 ounces raw sweet potato 2 medium potatoes or one very large one
1 large egg
200 grams all-purpose flour about 1 1/2 cup, plus more as needed
60 grams all-purpose flour about 1/3 cup for kneading and rolling
1/2 tablespoon Diamond Crystal kosher salt 1 tsp if using Morton's

Instructions

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.
Peel and mash the potato until it is completely mashed, you don't want any chunks remaining.
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.
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.
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.
Form the dough into one large ball and wrap it in cling wrap. Let it rest for 20 minutes.
When the 20 minutes are up, divide it into 4 even pieces. On a floured surface, roll each piece into a long, smooth tube.
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.
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.
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.
Then just prepare as you would your favorite pasta!