Sweet potato gnocchi

We had a lot of roasted sweet potatoes left over from Thanksgiving dinner tonight and I made sweet potato gnocchi.

Here's the recipe:

2 cups roasted sweet potatoes
2 eggs
3-4 cups flour
2 tsp. kosher salt
1 tsp. ground pepper
1 pinch dried sage
1/2 tsp. pumpkin pie spice

Mash potatoes with a masher until pretty smooth, it's ok if there are a few lumps. Place on the counter in a lump. Make a small dent in the middle of the potatoes and add the 2 eggs and spices.

Knead with your hands (THIS PART IS VERY MESSY!). Slowly add in the flour little by little, and knead until it isn't very sticky. This part is a little hard to gauge, but it should feel softer than bread dough.

Bring a large pot of lightly salted water to a boil. While you wait for the water, make the gnocchi. On a floured surface, roll the dough out in several long snakes, and cut into 1-inch sections. Drop the pieces into the boiling water, and allow them to cook until they float to the surface. Remove the floating pieces with a slotted spoon, and keep warm in a serving dish. Serve with butter or cream sauce.

Gnocchi freezes really well. While you roll the gnocchi, place them on a lightly floured cookie sheet then freeze. Once frozen, place in a ziplock bag and when ready to use, boil water and follow directions for cooking.