Sourdough 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 then pass the potatoes through the ricer a second time into a mound on top of the flour.
• Mix the flour and potato together until just combined.
• Make a well in the center of your potato and flour mixture and add the egg, sourdough start and salt.
• Blend and knead everything together with your hands. Work quickly and do not overwork the dough as this will cause the dough to harden and result in chewy gnocchi. 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 30 min or up to 2 hours on the counter. For a long ferment, place in the fridge overnight or up to 48 hours.
• 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.