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["Prick the sweet potato all over with a fork, wrap in a damp paper towel, and microwave until soft (about 7 minutes).", "Line a baking sheet with parchment paper.", "Scoop out the flesh of the potato and add it to a large bowl. Add the ricotta, Parmesan, and salt and mix until smooth. Add the flour, a little at a time, stirring and then kneading until the dough just comes together-don't overwork the dough as you want it stay light.", "Once the dough comes together, divide it into 6 equal pieces. Roll each piece into a long rope, about 1"" in diameter. (Dust with more flour as needed to keep it from sticking.) Using a sharp knife, cut the rope into 1"" pieces and transfer the pieces onto the parchment-lined sheet,", "At this point, you can either freeze the gnocchi to make later (this is such a good idea for weeknight dinners!) or cook them right away. To cook, bring a large pot of salted water to a boil. Drop in the gnocchi and cook for about 2-5 minutes, or until they're tender and they float to the surface of the water. Transfer the gnocchi carefully (they're very delicate and can fall apart easily) to the parchment-lined sheet again.", "Serve hot with more Parmesan and some cracked pepper and butter. I like to toss mine with a simple garlic sage brown butter sauce (melt butter until it smells nutty, add some sage and minced garlic and cook briefly) and sauteed greens or broccoli rabe and cheese."]
