In my continuing quest to get as much kale and sweet potato into my body as possible…

Sweet Potato Gnocchi

1 pound sweet potatoes
1 to 1.5  cups flour of your choice – rice, amaranth, quinoa, chickpea or a blend (I’m still experimenting)
1/2 teaspoon salt
spices to your liking – try a pinch of nutmeg, or of basil or sage.
Roast the sweet potatoes as you usually would (on 400F for 45 mins or until completely cooked). Let them cool completely to room temperature, then remove from skin and mash using a potato riser or a fork. Incorporate all ingredients together into a dough; the dough should be moist but not sticky. If it sticks, continue to add flour until it achieves the desired consistency. The goal is to have the minimum amount of flour necessary to keep the gnocchi together; more will make it tough.
On a floured working space, roll the dough into ropes about a half inch wide (approx. the width of your thumb). Feel free to pattern with your fork if you want. Cut the dough into about half-inch (or longer) pieces. Try to be consistent in the size so that they will cook evenly.
Cook gnocchi in a pot of boiling water until they float, then enjoy with some kale and walnut pesto!