Wash and and poke a few holes in each sweet potato.
Microwave potatoes for 8-10 minutes or until they are soft.
Let the potatoes cool enough to be able to remove the skin.
Place the potato flesh in a medium sized bowl and mash the potatoes until they are completely smooth with no lumps.
Add in the egg and mix thoroughly.
Sprinkle ½ cup of flour onto a cutting board or countertop.
Add 1 teaspoon of salt and 1 and ½ cups of the flour in bathes of ½ cup and blend together completely.
Knead the pasta dough for 5 minutes, adding in flour when it gets a sticky.
Once you have formed a solid round dough, slice it in half and then slice each half in half again so you have 4 equal sizes. Then slice each of those quarters in half so you have 8 equal pieces of dough.
Roll each of the sections of dough into long strips, approx ½ inch thick.
Then cut each strip into 1 inch long gnocchi pieces (You can press each piece with the prongs of a fork if you’d like to get the traditional gnocchi look that soaks up the sauce nicely)