Gnocchi: Sprinkle ½ cup flour mixture on the working surface & hands. Slowly fold the remainder of the flour into sweet potato mash – do not over fold or stir this will lead to gluey gnocchi. The goal is to use as little flour as possible, if you are able to form a sticky dough that can be made into a ball, it is perfect.
Portion dough to size of a baseball, roll into ½ inch thick ropes.
Bring large pot to boil, work in batches of dough until it floats then transfer to area to cool and dry.