Start by washing and poking holes in the sweet potatoes.
Microwave them for eight minutes, or until they become soft.
Let them cool completely and remove the skin from them.
Mash them in a large bowl and add in the egg, 1 and ½ cups of the flour and 1 teaspoon of salt and continue to mash. If you have a potato ricer, use it. If not, be sure to mash the sweet potato until there are no lumps left.
Sprinkle the remaining flour onto a counter or cutting board and knead the pasta dough for five to six minutes adding flour when it gets a little sticky.
Once the dough has become elastic, cut it into 24 equal parts.
Roll the dough into long strips and cut them into ½ inch pieces. (Optional: roll the pieces over the prongs of a fork to get the classic gnocchi look.)
Boil a large pot of water over high heat and add 1 tablespoon of salt to the water.
Add 10 to 12 pieces of gnocchi to the water and let them boil until they float to the top.
Remove and set on a plate.