Sweet Potato Gnocchi

Bake potato wrapped in aluminum foil at 450F for 1 hour.

Remove skin from potato and mash with fork, masher or ricer.

Form a well in centre on potato and dust 1/2 cup of flour around the outside of potato well.

Once potato has cooled crack 1 egg into the well.

Break down the egg until thoroughly mixed then start folding in sections of potato+flour.

Once all components combine, conservatively dust in the remaining half cup of flour until the dough is not sticky and a ball can be formed.

Careful not to add too much flour for a more fluffy gnocchi.

Cut smaller sections of the ball and roll out thin long strands.

Cut smaller pieces off and place in boiling water for 2-3 minutes.

Remove gnocchi form water once they float to the top.

Combine ingredients for butter sauce and place on medium high heat.

Add cooked gnocchi to heated butter sauce and cook for 2-3 minutes until gnocchi is browned.