Step-by-Step Instructions for Sweet Potato Gnocchi

• Begin by scrubbing and drying the sweet potatoes before piercing them several times with a fork. Microwave them on high for about 8 to 9 minutes or until completely tender.
• Slice the sweet potatoes lengthwise and carefully scoop out the flesh, avoiding large pieces of skin. Aim for around 1 ¼ cups of the sweet potato flesh.
• Use a potato ricer or a fork to mash the sweet potato flesh until light and fluffy. Allow to cool down at room temperature for about 20 to 30 minutes.
• Once the sweet potato has cooled, crack in one large egg and mix thoroughly until incorporated.
• In a small bowl, whisk together the Parmesan cheese and flour. Gradually work this mixture into the sweet potato and egg combination until a soft dough forms.
• Cover the dough with plastic wrap and let it rest while preparing the cooking elements.
• Divide the rested dough into three pieces, then cut each into smaller sections about ½ inch wide and 1 inch long. Dust with flour to prevent sticking.
• Use a gnocchi board or the tines of a fork to press grooves into each piece.
• Carefully place your gnocchi into boiling water and stir gently. They are ready when they float to the surface, which takes about 2 to 3 minutes.
• Transfer the floating gnocchi to the hot butter in the skillet and fry until golden-brown on one side, about 2 minutes, then flip and cook for another 1-2 minutes.
• Transfer your cooked gnocchi to serving plates and sprinkle with additional Parmesan or your favorite sauce.