Prick the sweet potatoes all over with a fork. Microwave on high for 7–10 minutes until tender when pierced. Allow to cool slightly.

Cut potatoes in half, scoop out the flesh into a bowl, and mash with a fork until smooth and relatively lump-free. Avoid overworking to keep the mash light.

Add 1 cup all-purpose flour and ½ teaspoon salt. Stir with a spoon until a shaggy mass forms, then bring the mixture together with your hands.

Transfer to a lightly floured work surface and knead gently for about 1 minute until you have a compact, soft, slightly moist dough. The dough should not be wet and sticky; add flour a teaspoon at a time only if needed. Over-kneading makes gnocchi tough.

Divide the dough into 4 pieces. Roll each piece into a long rope about 1/2 inch thick. Cut into small pillow-shaped pieces. Optionally roll each piece with your thumb on a gnocchi board or the back of a fork to make ridges to help sauce cling.

Bring a large pot of salted water to a boil. Add gnocchi in batches; they’ll cook in 1–2 minutes. When they float, scoop them out with a slotted spoon or spider.

Add hot gnocchi directly to your sauce. Recommended: simple marinara topped with grated Parmesan, a dollop of burrata, a drizzle of good olive oil, and chopped pistachios.