Step-by-Step Instructions for Sweet Potato Gnocchi

• Scrub and dry the sweet potatoes thoroughly before piercing them in several places with a fork. Microwave the sweet potatoes on full power for 8 to 9 minutes, or until they are completely tender.
• Slice the cooled sweet potatoes lengthwise and gently scoop out the flesh, avoiding any large pieces of skin.
• Using a potato ricer or a large fork, press the sweet potato flesh until it’s fluffy and free of lumps, aiming for about 1 ¼ cups (225g).
• Once the sweet potato has cooled, mix in the large egg until the mixture is well combined.
• In a small bowl, whisk together the freshly grated Parmesan cheese and flour. Gradually fold this mixture into the sweet potato and egg blend.
• Cover the dough with plastic wrap and let it rest while you bring 2 quarts of water to a rolling boil in a large pot and heat the butter in a skillet.
• Divide the rested dough into three equal pieces and roll them into smaller pieces, about ½" wide and 1" long. Create grooves on each piece using a gnocchi board.
• Carefully transfer the gnocchi to the rolling boiling water. Once they float, use a slotted spoon to remove them.
• Place the cooked gnocchi in the skillet with melted butter and fry until golden brown on one side, about 2-3 minutes.
• Flip the gnocchi and cook for an additional minute or two until both sides are nicely seared. Serve with extra Parmesan or sauce.