wheat flour 450-500 g
sweet potato 600 g
salt 2 tsp

Boil the sweet potatoes, then cool and peel. Mash, mix with salt. Add 400 g flour and knead the dough well. Then gradually add more flour (up to 500 g). The dough needs to be kneaded for a long time. As soon as it becomes elastic and stops sticking to your hands! Sprinkle the table with flour. Divide the dough into fist-sized balls and roll each ball into a long, thin sausage (as thick as a finger). Cut each sausage into 2 cm long rectangles.

The gnocchi can now be boiled or frozen. For freezing: put on a pallet in one layer and when they freeze - transfer to a bag. How to cook: bring water together with salt to a boil, add gnocchi and cook for 4 minutes, over high heat.