How to Make It
In a large mixing bowl, stir together mashed sweet potato, ricotta, Parmesan, salt, and pepper until well combined. Add flour, and gently stir until the flour is entirely absorbed into the mixture with no pockets of flour remaining. (Note: The dough will be very sticky.)
Generously flour a clean work surface with at least 1/4 cup flour. Use more flour to generously flour the surface of the dough in the bowl. Using floured hands, transfer the dough to the floured surface. Make sure the entire surface of the dough is coated in flour and use a bench scraper or knife to divide the dough into 8 equal portions. Using more flour if needed to prevent sticking, roll each piece of dough out into a 1-inch wide rope. Use the bench scraper or knife to then cut each rope into 1-inch long segments. Take a floured fork and gently press on the top of each gnocchi piece to give the indented lines. Once all of the pieces have been marked with the fork, use your fingers to shape each piece into an oval by pressing in on the pointed corners of each gnocchi.
Bring a large pot of water to a boil and generously salt the water with kosher salt. Working in batches of 4, cook the gnocchi in the boiling water until they float to the top of the water and are completely cooked through, about 5 minutes. Lift the gnocchi out with a strainer or slotted spoon and cover with aluminum foil to keep warm while you cook the remaining gnocchi.
The gnocchi are best served immediately after cooking and with a sauce of your choosing. The sauce for these gnocchi can be as simple as browned butter with fresh herbs like sage and rosemary, or a more traditional tomato or cream-based sauce.