Roast the Vegetables - 1-2 hrs

• Preheat oven to 350.
• Wash the 1 lb sweet potato (2 medium) and 1 beet (medium, 6-7 oz.) (do not peel).
• Place sweet potatoes and beets on pan and place in oven to bake. They will need to bake for different amounts of time. See below.
• Cook Sweet Potatoes for 1-1.5 hours, until a fork can easily pierce through to center. Let cool (or place in fridge to cool until next day).
• Cook beets for 1.5-2 hours, until a fork can easily pierce through to center. Let cool (or place in fridge to cool until next day). If you don't have blender/processor then cook beet till very fork tender so you can mash.

If making the Gnocchi Dough- WITHOUT BEETS (20 min including skinning veg, mashing, proceed below to Mashing Sweet Potato (skip beet steps)

If making the Gnocchi Dough- WITH BEETS (30 min including skinning veg, mixing,mashing)

• Cut the root end off of the beet, and peel only if you want/can. I have mixed success with this, and the skin isn't much of a skin- ok to leave on, especially if blending and not hand mashing. Remove skins from sweet potatoes which should pull off easily.
• Puree the beet in food processor or blender. Or mash it with a potato masher if you do not have equipment. Either way, blend/mash until smooth.
• Mash sweet potato with your fingers, breaking up until there are no chunks.
• Mix beet puree with mashed sweet potato (if using beet) with fork in bowl until thoroughly mixed.
• Add 1/2 cup of the 1 cup all purpose flour to the veggie mix and work the two together with your fingers. Add another 1/4 cup of the flour and work it until the "dough" becomes less sticky.
• At this point, dump out onto work surface/cutting board, and sprinkle the last 1/4 cup of flour over the dough, working it in. You should be able to kind of knead the dough like bread dough, but not too much. See notes.
• Once the dough looks and feels more or less uniform and not too sticky cover and let rest 30 minutes or so (it will always be a bit sticky but you shouldn't be getting dough all over your fingers at this point).

Form the Gnocchi (30 minutes, including rolling, cutting,shaping)

• After dough rests 30 minutes, uncover. The flour will have hydrated w/the veggies and the dough may look and feel a bit more sticky now. Have some flour at the ready to sprinkly on it as needed now and throughout the forming process. Divide dough into 4 portions.
• Working one portion at a time, use your hands to roll the portion into a rope about the thickness of your thumb (you may have to break it in two if the rope gets too long). Sprinkle with a little flour as needed. Cut the rope into sections that are 1/2-3/4"long. See notes.
• If the gnocchi bits are sticky just sprinkle with a bit of flour. Now it's time to try and form them into ridged curls (unless you decide to leave them as little pillows).
• Take a fork and lay it upside down on work surface. Take each gnocchi section and press it down lightly on the fork, and push away/down the fork with your finger, so that it rolls. See notes.
• Place shaped gnocchi aside on a plate, work surface or sheet pan with parchment if you want to be fancy. Sprinkle all of them with a little flour and move them around so they don't stick at all.

Cook the Gnocchi (15 min includes bringing water to boil)

• Leave formed gnocchi to rest while you bring a 3qt pot of water to boil. Add salt if you like.
• Gently place serving spoonfuls of gnocchi (4-6) into boiling water, adding about half of the gnocchi. Let them boil until they float. Once they float, watch them cook gently for 30-60 seconds and then remove with slotted spoon (I used a slotted spatula) and place on parchment or plate, or directly into your sauce. Sauce right away or they will end up sticking together.

Option pan-searing

• Heat a saute pan to medium with some olive oil and add gnocchi, once oil is glistening. Cook a few minutes, watching and turning. Give them time to sear and brown before turning. Serve with sauce of your choice. See post for suggestions.