The gnocchi (makes ~4 servings)

• 1 sweet potato

• 1/4 cup Ricotta cheese (no emulsifiers is best)

• 1-1.5 cup flour (00 > AP)

• Microwave or bake the sweet potato until soft, then let cool slightly

• Scoop sweet potato flesh into bowl, then combine with other ingredients until dough is formed and smooth. Let rest 30 minutes.

• Turn the dough out onto a floured surface

• Quarter the dough, then roll them out into thin cylinders about the width of your little finger

• Split the dough into small finger-width pillows, then dust with flour

• Drop into boiling water and stir once to break up the gnocchis

• Once floating, allow to cook 1 additional minute before removing from water

• Slightly dry then cook in a buttered fry pan until toasty