Step‑by‑Step Instructions for Sweet Potato Gnocchi

• Start by scrubbing and drying the sweet potatoes thoroughly. Using a fork, pierce them several times and microwave on full power for about 8 to 9 minutes until tender.
• Once the sweet potatoes have cooled slightly, slice them lengthwise and scoop out the flesh into a mixing bowl. Use a potato ricer or masher to mash until light and fluffy.
• Allow the mashed sweet potatoes to cool until lukewarm, about 20 to 30 minutes, then add the egg and mix until incorporated.
• In a separate small bowl, whisk together the Parmesan cheese and all-purpose flour, then gradually incorporate this into the sweet potato mixture until a soft dough forms.
• Cover the dough with plastic wrap and let it rest for about 10 minutes at room temperature. Meanwhile, bring 2 quarts of water to a rolling boil and melt the butter in a skillet.
• Divide the dough into three equal pieces, roll each on a floured surface into a rope about ½" thick, and cut into 1" lengths. Use a gnocchi board or fork to create grooves.
• Cook the gnocchi in boiling water until they float, about 1 to 2 minutes, then remove with a slotted spoon.
• Transfer the cooked gnocchi to the skillet with melted butter and fry over medium heat until golden brown on one side, about 2-3 minutes; flip and cook for another minute.