In a large pot, boil sweet potatoes with skin on for 25 minutes, or until tender. Leave skin on, so that the potatoes don't become water-logged and soggy

Remove from water, allow to cool just enough, so you can handle them, and pat dry

Once potatoes have cooled enough that you can handle them, remove skin (you can often just peel this by hand) and rice or mash potatoes, removing any chunks

Form into a mound, add flour, and begin incorporating into a dough

Once most of the flour is absorbed into the potatoes, form a center in your dough and add the egg

Whisk the egg and knead into dough just until the egg, flour, and potatoes come together - you don't want to overwork the dough, or your gnocchi will become tough and chewy

Form an oblong loaf with your dough

Before forming your gnocchi, heat a large pot of water to a boil

As the water is heating, we are ready to form the gnocchi into that signature shape. Begin by cutting your dough into four equal portions

Roll one portion into a long snake about the diameter of a quarter

Cut the snake into small, bite-sized pieces. These will be the size of your gnocchi, so it's up to you how small or large you make them, but remember that they will expand slightly when cooked

Repeat the rolling and cutting for all four portions

Mark each gnocchi by gently pressing into them with a fork

Toss into your boiling water and allow to cook for 2-3 minutes, or until they float to the top

Remove with a slotted spoon and place on a paper towel or cloth for drying

Once all of your gnocchi is boiled, I recommend pan-frying in coconut oil or butter with some salt and pepper to brown and crisp the edges

This gnocchi is so flavorful that I couldn't stop eating them plain, right off the pan, but you can enjoy with some freshly grated parmesan, pesto, or fresh veggies