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Bake or boil sweet potatoes (whole, with skin) until tender. Let cool, peel and mash (you will get about 1 cup mash).
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Add the ricotta cheese, egg yolk, salt, nutmeg and pepper and mix well.
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Add flour, about 1/2 cup at a time, to create a soft but workable dough.
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Roll part of the dough into a 1-inch roll on a lightly floured counter. Cut the roll into 1-inch pieces.
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Do the same with the rest of the dough.
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Cook gnocchi in a large pot of salted water until they rise to the surface. Remove them with a slotted spoon.