Sweet Potato Drop Gnocchi - sweet potato

Method

• Heat the oven to 425 degrees F. Bake the sweet potato until tender, about 50 minutes, or bake in the microwave.
• When it is cool enough to handle, peel and smash it with a potato masher.
• Add the flour, egg, cinnamon, and nutmeg, and mix with your hands until well combined.
• Shape the dough into a ball, wrap it in waxed paper or plastic, and refrigerate for at least an hour and up to one day.
• Fill a large saucepan or stockpot with water, and bring it to a boil.
• When the water starts to boil, add the salt.
• Using 2 spoons, scoop up about 2 tablespoons of dough with one, and scrape it off with the other.
• Cooking no more than 5 to 8 gnocchi at a time, wait for them to rise to the surface, about 3 minutes.
• Let them cook 1 minute longer then scoop them out with a slotted spoon and transfer them to paper towels to drain.
• Repeat this process until all the gnocchi are cooked.
• Serve them right away.