Sweet potatoes (about 2 large ones)
Plain Greek yogurt
Grated parmesan
Nutmeg
Salt
All-purpose flour (and some more to flour a work surface)
Preheat the oven to 450 °F (230 °C).
Cut the potatoes in halves and cook them in the oven for 45 minutes or until they are soft.
Let cool completely. Puree using a masher.
In a large bowl, mix together the potato puree, yogurt, parmesan, nutmeg, and salt.
Gradually incorporate the flour and knead the dough until it is smooth but still slightly sticky.
Form a ball with the dough, then cut in 4 parts.
Roll out the pieces into ropes. Flour the work surface as much as necessary.
Cut the rolls into ½ inch (1 cm) long pieces.
Roll the little dough pieces on a gnocchi board.
Finally, flour the gnocchi.
