Gluten Free Sweet Potato Gnocchi

Directions

• Preheat oven to 400 degrees.
• Poke sweet potatoes several times with a fork and place in the oven to bake for 40-50 minutes or until soft.
• Measure flour onto the counter or in a large bowl, make a shallow wide bowl in the center and set side.
• Remove the potatoes from the oven and peel immediately.
• Pass potatoes through a ricer into a large bowl and then again into a mound on top of the flour.
• Mix the flour and potato together until just combined.
• Make a hollow in the center of your potato and flour mixture and add the egg and salt. 
•  Blend and knead everything together with your hands. The dough is ready when it has formed a uniform mass and loses most (but not all) of it’s stickiness. 
• Wrap in plastic and allow to rest 10-20min.
• Cut a quarter of the dough off and cover the rest to prevent drying out. 
• Re-flour your work surface and roll dough into a rope about 1/2 inch in diameter and then slice into 1/2 inch pieces. Roll into gnocchi pieces using the back of a fork, a gnocchi board, or leave them as is. Place gnocchi separated on a floured surface.
• Bring a large pot of salted water to a boil.
•  In batches, add a few handfuls of gnocchi and cook until most have floated to the top, about 1 minute. 
• Transfer gnocchi immediately to sauce of choice.