Sweet Potato Gnocchi

650g Sweet Potatoes
1 Tbsp Cinnamon
0.5 tsp Salt
1 Egg
200g Whole Wheat Flour

Bake sweet potatoes at 400 F for one hour, until soft. Let cool. Scrape flesh from skins. Add cinnamon, salt, and egg, and fully incorporate. Incorporate flour. Turn dough onto a floured surface and knead into a ball, adding flour as necessary. Cut the ball into four quarters. Roll a quarter into a long tube. Cut into small pieces. Add to boiling water, cooking about 5 minutes until the dumplings float then remove from the water. Repeat until all dough is used and dumplings are cooked. Serve with desired sauce and vegetables.

Whole Wheat Pizza Dough

250g AP Flour
125g Whole Wheat Flour
265g Water
7g Active Dry Yeast (or 5g Instant Yeast)
6g Salt
6g Olive Oil
6g Honey

Mix all ingredients using a paddle attachment (not dough hook) for one minute. Rest 5 minutes. Mix another minute.

With lightly oiled hands, shape into a smooth, tacky ball. Refrigerate immediately. The dough can be used after 6 hours, up to 3 days.

Pull from refrigerator 2 hours before use and divide accordingly. Form into tight balls, cover, and proof for 90 minutes. Unused dough can be returned to the refrigerator for 3 days, or frozen for 3 months.

Yield: Three pizza doughs, approx. 220g each