Yam Gnocchi

• 1 Lg Baking Potato
• 1 Lg Yam
• 1 Whole egg
• 1 Egg yolk
• 1 teaspoon Salt
• 1 1/2 cups All-purpose flour
• 1 dash Freshly ground black pepper

1. Preheat oven to 400u0b0F.
2. Poke a few holes in each potato and spread the potatoes out on a baking sheet. Bake until potatoes are cooked, about 1 hour (maybe a little longer)
3. As soon as the potatoes are cool a bit (still very warm) scoop out the inside and peel away skin (this is easier to do when they are warm) . Mash potatoes. Spread the potatoes onto a clean, cool, lightly floured surface.
4. Whisk together the eggs and salt together and pour on top of potatoes. Sprinkle 1 cup of the flour over the eggs, work the ingredients together (I used a scraper thing), cutting into them and then pile together. keeping adding a little extra flour to reduce stickiness.
5. When the mixture holds together, knead briefly, continuing to flour the work surface to prevent sticking . As soon as the dough is smooth and holds together, stop kneading and shape it into a thick log.
6. Working with 1/4 of the dough at a time, roll the dough into long ropes. Then cut them into 1-inch-long pieces. Optionally, form ridges on the gnocchi using a dinner fork ( i looked up some YouTube tips and demos). Transfer the gnocchi to a lightly floured baking sheet while rolling out remaining dough.
7. Boil a large pot of water, add a generous pinch of salt, and boil the gnocchi in small batches until they float. With a slotted spoon, remove the gnocchi and spread on a baking sheet.

yam, egg, egg yolk, salt, allpurpose, ground black pepper

Taken from food52.com/recipes/19942-yam-gnocchi (may not work)