Gnocchi (V)

The first time I ate gnocchi was when backpacking in Italy. The gnocchi served at a Pompeii restaurant were too doughy - the place was probably a tourist trap. Recently I discovered that gnocchi is a great way of using leftover potatoes. Yesterday I made vegan gnocchi in preparation for my daughter's birthday on Friday - she loves gnocchi. I used leftover baked potato and sweet potato from Meatless Monday dinner. The gnocchi are now in the freezer awaiting their final destination. I am planning to make a sauce with mushrooms, garlic, onions, tomatoes and fresh basil.
Update: I boiled and fried the gnocchi and everyone loved them - didn't get any leftovers. Frying after boiling made a huge difference. Crisp on the outside and soft inside instead of doughy.  

Gnocchi
1 1/2 baked Idaho potatoes
1/2 baked sweet potato
2/3 cup whole wheat flour
3/4 + cup wheat flour or semolina
2 tbsp olive oil
1 tsp salt
While still warm, grate baked potatoes or use a ricer. Add salt and olive oil and mix. Add whole wheat flour and then add wheat flour until the dough becomes non sticky. Make a ball, cover with plastic and let sit for about 15 minutes. Divide into four pieces and roll into 3/4" thick strings. Cut into 1/2 inch wide pieces. Using either a gnocchi tool or a fork, make ridges along the gnocchi. After this step I put mine in the freezer. .