Ingredients

• 2 medium sweet potatoes, peeled

• 2 cups all-purpose flour

• 1 egg

• 1 jar of pesto or Rao’s marinara sauce

Instructions

1. Bring a large pot of salted water to a boil; add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, and mash with a fork or potato masher. **Pro-tip: I cooked the sweet potatoes the day before I made this recipe and put the mashed potatoes in a cover bowl in the fridge. You can boil the potatoes or bake them at 425 in the oven see this link

2. Combine 1 cup mashed potato, flour, and egg in a large bowl. Knead until dough forms a ball (you can add extra flour if dough is too sticky). Using a pastry cutter or knife, cut dough into four sections. Shape small portions of the dough into long "snakes". On a floured surface, cut snakes into ½ -inch pieces. Then take a fork and make indentations on each piece. Try not to squish the gnocchi flat when doing this (the indentations help the sauce fill the gnocchi). **Pro-tip: Do not stack the cut gnocchi in a bowl because the pieces will stick together and make it hard to drop into the pot.

3. Bring a large pot of lightly salted water to a boil. Drop in gnocchi and cook for 3 to 5 minutes or until gnocchi have risen to the top; drain and serve with pesto or red sauce.