Sweet Potato Gnocchi

Materials

Use a knife to pierce the skin of the sweet potato all over. Microwave on a plate until tender and a knife pierces easily.
When the potato is cool enough to handle (but still warm), cut in half and scrape out the orange flesh into a large bowl. Thoroughly mash the flesh in the bowl with a potato masher.
Add ricotta, salt, and pepper. Mix thoroughly, then add one beaten egg and mix again.
Slowly start to incorporate flour, stirring at first, then using your hands to gently fluff the mixture into a doughball. Add flour until the dough is workable.
Portion the dough into four pieces. Using your palm, thumbs, and pads of your fingers, gently roll each portion into long snakes, then cut them into small pillows using a floured bench scraper.
Set aside gnocchi on a floured pan to dry out, or leave them in the fridge.
Bring a large pot of well salted water to a boil. Add a drizzle of olive oil to the pot.
Give the water a stir, then dump in all the gnocchi at once. Keep the water moving to ensure they don't stick.
After a about two minutes (depending on how big you cut them), the gnocchi should float to the top of the water. Fish them out about ten seconds later with a spider, and transfer them to either some warm broth or finish them in a pan with brown butter. Feel free to let the pasta water spill onto the plate, as it adds flavor.