1) Place baked sweet potatoes on a flat surface and slice to expose the interior. Scoop out the potato, being careful not to get large pieces of skin mixed in. A muffin scoop can be a great tool for scooping.
2) Place the potato flesh into a potato ricer with the large hole screen and press through. If you don't have a potato ricer, use a potato masher or fork. Keep in mind you want the potato to be light and fluffy, as opposed to mashed.
3) Cool the potato to lukewarm. Add the egg, mixing until well combined.
4) With your fingers or a fork, gently work the freshly grated Parmesan cheese into the potato mixture. Use a light touch to keep the mixture from becoming too dense.
5) Sprinkle most of the flour over the mixture. Work it in with your fingers or a fork. You're looking to make a soft dough that just holds together. It's OK if there's flour still left in the bowl; you don't want to knead the dough thoroughly.
6) Cover the gnocchi dough with plastic wrap and allow it to rest while you bring 2 quarts of water to a rolling boil. On another burner, melt 2 tablespoons butter in a large skillet. You'll need both the water and skillet ready to go when you start cooking the gnocchi, as they cook in just a few minutes.
7) When the water is nearly boiling, use a baker?s bench knife to divide the dough into three tennis ball-sized pieces. Divide those pieces into smaller pieces, about the size of your index finger and about 1" long.
8) Gently roll each gnocchi in flour to prevent sticking. Using a gnocchi board or fork, press grooves into each piece nd set it aside as you roll more pieces. Not sure how to use a gnocchi board? Head on over to our blog to check out the step-by-step photos.
9) Place the gnocchi into the boiling water and stir gently. They'll sink at first, and after a few minutes will begin to float. Once all of the gnocchi are floating, cook for 1 to 2 minutes.
10) Making sure the skillet is hot, use a slotted spoon or strainer to scoop up the gnocchi and place them in the hot butter. Fry until they turn golden brown on one side, then flip and cook for another minute or two. Serve hot with small pieces of feta, smoked mozzarella, or Gorgonzola cheese as topping; or with your favorite sauce.
Yield: 4 appetizer servings.