1. Preheat oven to 400°F (200°C), place whole sweet potatoes on a baking sheet, and roast for 45–50 minutes until tender.

2. Allow roasted sweet potatoes to cool slightly, peel, and mash in a mixing bowl until smooth and lump-free.

3. Let the mash cool completely before adding flour, almond flour, egg, salt, and pepper; mix gently until a soft dough forms.

4. Turn dough onto a lightly floured surface and knead gently for about one minute, adding more flour if sticky.

5. Divide dough into four portions, roll each into a 3/4 inch thick rope, and cut into 1-inch pieces.

6. Optional: roll each piece over a gnocchi board or fork tines to create ridges.

7. Bring a large pot of salted water to a gentle boil, add gnocchi in batches, and cook until they float (2–3 minutes).

8. Remove gnocchi with a slotted spoon and drain lightly on a paper towel.

9. Toss cooked gnocchi in olive oil or butter and fresh sage, or sauté in browned butter until golden.

10. Serve warm, optionally with pumpkin cream sauce or garlic olive oil drizzle.