Start by peeling and mashing your sweet potato until silky smooth; measure out about one cup of mash. This creates a moist, naturally sweet base for your gnocchi.
In a large mixing bowl, whisk together the flour, baking soda, and sea salt. Drizzle in the olive oil and stir to combine, creating a crumbly mixture.
Add the sweet potato mash to the flour mixture, then slowly pour in warm water while gently mixing with a spoon or your hands. Continue until the dough just comes together, soft but manageable.
Turn the dough onto a lightly floured surface and knead gently just until smooth, about 1-2 minutes. Be careful not to overwork it to keep the gnocchi tender.
Divide the dough into four equal parts. Roll each portion into a long rope about 1 inch thick, pressing gently to shape.
Using a sharp knife, cut each rope into 1-inch pieces, creating small rounds ready for shaping.
Gently press each piece with a fork or gnocchi paddle to create ridges; this helps sauce cling and adds texture. Place the shaped gnocchi on a floured baking sheet.
Bring a large pot of water to a gentle simmer—about 90°C (194°F). Carefully drop the gnocchi into the water in batches, stirring gently to prevent sticking.
Cook the gnocchi until they float to the surface, about 2-3 minutes; they should be tender with a slight bounce when pressed.
Use a slotted spoon to lift the cooked gnocchi out of the water. In a skillet, heat a tablespoon of olive oil over medium heat, then sauté the gnocchi until lightly golden on all sides, about 2-3 minutes.
Finish with a sprinkle of nutritional yeast or fresh herbs, and serve immediately while hot and fragrant. Enjoy the tender, slightly crispy, and flavorful bites!
