Bake the sweet potato in your oven (400º F for about 30-40 minutes) or in your microwave (5-8 minutes)

Allow potato to cool until you are able to handle it. Mash. I like to use my potato ricer for best results, but a hand masher or fork will work too. 

Add remaining ingredients to the sweet potato. 

Fold and knead the dough until it is smooth and no longer sticky – much like pizza dough

Divide the dough into 3 or 4 parts to make it more manageable. 

Roll out each part into a rope of dough, about 1” wide. 

Slice each rope into ½ inch pieces. 

You can leave these pieces as is, but adding the grooves is what really makes gnocchi special. This allows each piece to really hold onto whatever seasonings or sauce you’re using. You can buy a special gnocchi paddle (I finally did – they’re inexpensive and so helpful!) or use a fork. Simply roll each piece over the paddle or fork. 

Bring a large pot of water to a boil and cook the gnocchi for a minute or two until the float to the top. 

Drain. Toss in a frying pan with a bit of butter, lemon juice, and basil for a minute or two or simply toss in a bowl with my cilantro pine nut pesto sauce.