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Sweet Potato Gnocchi

Reviewed: May 29, 2009
I found some tricks that makes handling the dough much easier. I put the dough in a zip lock bag and placed it in the fridge over night so that it would be a bit firmer. I then cut a small hole in the corner of the bag and just squeezed out a tube of dough onto my floured surface. I would also add a bit more salt then the recipe suggests.
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