Sweet Potato Vegan Gnocchi

Mix the sweet potato, white yam, rice flour, chickpea flour, baking powder, and salt in a large bowl. Mix well with your hands until the mixture forms a loose ball without kneading.

Add additional rice flour as needed, mixing very gently. The dough should be light, fluffy, and pliable—not sticky or overly firm.

Shape the dough into a large log on a floured work surface. Dab flour on both sides of your knife before cutting the log into equal pieces.

Bring a large pot of salted water to a simmer and add a dash of olive oil to prevent sticking.

Using a metal spatula, gently transfer small batches of gnocchi into the boiling water and cook until they float. Remove them carefully with a slotted skimmer or spoon.

Heat coco butter (or regular butter) over medium-high heat until it stops frothing, then sauté the gnocchi in a single layer. Sprinkle half of the fresh sage and thyme over the pan and cook for another minute to ensure even cooking.

Arrange the cooked gnocchi on a plate, generously pour your preferred sauce over them, and serve immediately with a dusting of black pepper, truffle salt, and vegan parmesan.