Preheat the oven to 400 degrees F (200 degrees C).
Wrap the whole
Sweet Potato (1)
with aluminum foil and poke a few holes to let steam out. Bake for 60-90 minutes.
When done, unwrap the potato and set it aside to cool down completely to avoid accumulating moisture.
Salt (1/2 Tbsp)
All-Purpose Flour (2 1/2 cups)
Ground Cinnamon (1/2 Tbsp)
in a large bowl and set aside.
In another bowl, mash the potato with a fork or use a ricer to break down the potato without producing any lumps.
Add the riced/mashed potato into the bowl containing the dry ingredients and mix with a fork to create a dough.
Pour out the dough onto a flat lightly floured surface and begin to knead gently. When the dough starts getting wet again, keep adding flour within ¼-½ cup increments. Keep kneading gently until the dough is fully combined, smooth, and not as sticky.
Roll the dough into a ball on a lightly floured surface and divide into 8 pieces. Flour your hands regularly and use them to gently roll out the pieces into a “long-cigar” shape.
Slice the rolled-out dough into ½-inch gnocchi pillows and dust with extra flour if you’re planning to cook at a later time.
To cook the fresh gnocchi, bring water to a boil and add the gnocchi. Let it boil for 2-3 minutes or until the gnocchi starts floating on water.