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.

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.

While you are boiling the gnocchi in batches, prepare the sauce by adding the butter to a large frying pan.

Toss the shrimp with the pepper and remaining salt and add the shrimp to the pan. Let them cook for about two minutes on both sides or until they turn pink and start to curl.

Dice the sun dried tomatoes into small pieces and add them, along with 1 to 2 teaspoons of the oil to the pan. Cook until the tomatoes start to turn a darker shade.

Sprinkle in the chili flakes, the pecans and add in the gnocchi. Stir completely.