Begin by scrubbing and drying your sweet potatoes thoroughly. Pierce them a few times with a fork, then microwave on high for about 8–9 minutes or until soft. Alternatively, preheat your oven to 425°F (220°C) and roast for 45–60 minutes until tender and caramelized. Let them cool slightly before handling.

Once the sweet potatoes have cooled, slice them open and carefully scoop out the soft flesh into a large mixing bowl. For an exquisitely light texture in your Sweet Potato Gnocchi, press the potato flesh through a potato ricer.

Allow the riced sweet potatoes to cool completely. Then, add one beaten egg to the bowl, mixing thoroughly to combine. Gradually sprinkle in grated Parmesan cheese along with your flour, gently mixing until a soft, cohesive dough forms.

Lightly flour your work surface and divide the dough into manageable portions. Roll each piece into a long rope about ¾-inch thick, then cut into 1-inch pieces.

Bring a large pot of salted water to a rolling boil. Gently drop the prepared Sweet Potato Gnocchi into the boiling water. Wait for the gnocchi to float to the surface, which should take 1–2 minutes. Once they rise, using a slotted spoon, transfer them to a plate to drain.

In a large skillet, melt butter over medium heat. Once hot and bubbly, add the drained gnocchi in a single layer. Fry for 3–4 minutes on each side, turning until golden brown and crispy.

Once the Sweet Potato Gnocchi is beautifully browned, remove from heat and serve hot with extra grated Parmesan, a sprinkle of black pepper, or a flavorful sauce of your choice.