* ALL STEPS MUST BE DONE SLOWLY AND GENTLY BY HAND. Too much rough handling will make your gnocchi hard and chewy!

Cook sweet potato all the way through (bake, boil, microwave, steam if possible)

Peel and mash or rice into large mixing bowl

SLOWLY add flour 1/8 cup at a time, mixing in each addition gently by hand until no longer sticky. In this case it was 3 ½ cups of flour, but it can take up to 6. Do not dump cups of flour in.

Place ball of dough on floured surface, and knead a couple times to incorporate just a bit more flour.

When you have your loaf, cut off a handful-sized piece using a sharp knife.

Gently roll the piece into a long snake about 1 inch in diameter. Slice into smaller pieces about 1/2 inch wide. Repeat with the rest of the loaf.

Placing the small piece on a fork, gently push to indent the centre, and flick and roll the piece off the fork. This should result in a curved, indented shape with ridges on the outside. Repeat for all your small pieces. This may take a couple attempts to perfect.

Boil water, and cook about 2 cups of gnocchi at a time. At all times, you want the water to be boiling. If it stops, do not add any more raw gnocchi until it is boiling again.

Skim the gnocchi off as they bob to the surface, this means that they are finished.