- 1 pound purple yams
- 3/4 cup + 1/4 cup flour
- 1 egg
- Boil the purple yams until soft, about 30 minutes. When yams are cool enough to handle, peel off the skin and pass the yams through a potato ricer onto a well-floured surface.
- Form a well in the middle of the riced yams, cover evenly with 3/4 cup flour, and place an egg in the center of the well. Using a fork, break the yolk of the egg and begin to mix the egg, flour, and yams together–starting from the inside of the well and working your way out.
- When a dough is formed, continue kneading with your hands. If the dough is too wet and sticky, add the remaining 1/4 cup flour and continue kneading. After the dough comes together into a ball, cut the ball into fourths. Roll each quarter of the dough into long ropes about 1-inch thick, then cut the ropes into 1-inch pieces.
- Using your thumb, press each piece of dough against the back of a fork and gently roll off of the fork. Use just enough pressure to form indentations in the dough. Once each gnocchi is formed, drop them into salted boiling water just until they float to the top, about 1-2 minutes. Remove gnocchi from boiling water and place in an ice bath.
- Once gnocchi are boiled, cooled, and drained, place them in a bowl with a drizzle of oil to keep them from sticking. They can be stored in the refrigerator for up to a week, until they are ready for use.
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