Sweet Potato Gnocchi

3 medium baking potatoes, peeled and diced
1 small sweet potato, baked
1 1/2c flour
Egg Not to equal one egg, prepared
1 1/2t salt
olive oil
pepper

Preheat oven to 250 (yes, very low) degrees.

Boil baking potatoes until tender. Drain.

Mash white and sweet potatoes, eliminating clumps and making as smooth as possible.

Add remaining ingredients except oil and pepper and mix thoroughly until well combined and smooth.

Place dough on a floured surface, kneading lightly and add flour as necessary so that dough is not sticky.

Divide into 4 balls.

Roll each ball into a rope about 1 inch thick.

Cut ropes into 1 inch pieces.

To cook, place about 2 dozen pieces at a time into a large pot of slightly boiling water.

When dumplings rise to the surface, lift them out with a slotted spoon.

Place finished dumplings on a greased pan and set in the oven to dry, about 5 minutes.

Serve with oil and pepper.

adapted from a recipe by Marla Bazar Sochet in Parents magazine