Homemade Sweet Potato Gnocchi

1. 1

   Add the eggs, a few pinches of salt & pepper, and the flour.

2. 2

   Mix with a fork. Your dough should be slightly sticky, but workable.

3. 3

   Transfer to a work surface, and make ropey tubes, about 1/2 inch in diameter

4. 4

   Let the dough rest in the refrigerator for about a half hour. Next, cut the ropes into 1 inch pieces and score with a fork.

5. 5

   To cook, plop into boiling water, and, as Mario Batali says, don't just wait until they float - wait until they're trying to escape the pot.

* Per serving · 4 servings · Values may vary.

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