Sweet Potato Vegan Gnocchi

First, we will make the sweet potato chickpea dough for the gnocchi. Mix the sweet potato, white yam, rice flour, chickpea flour, baking powder, and salt in a large bowl.

Mix this well using your hands until it forms into a loose ball. Do not knead the dough like bread.

Add more flour as necessary and mix in very gently. The dough should not be very sticky, nor should it be firm like pasta or bread dough.

You want the dough to be fluffy and pliable enough to shape into a large log.

Before you start making the gnocchi, boil water in a large pot and add enough salt to make it salty. Let this simmer while you make the gnocchi dumplings.

To make the gnocchi, spread some flour on a large work surface and have a cup of chickpea flour ready.

Before you cut the dough, log, dab flour on both sides of the knife to prevent it from sticking to the dough.

Roll out the dough until it's at a 1-inch thickness in diameter, and then cut the log of dough into equal pieces.

Add a dash or two of olive oil to the water to prevent them from sticking together, while you boil the gnocchi.

Using a metal spatula, gently pick up a few gnocchi at a time and drop them into the water. You can increase the heat to a rolling boil, cook the gnocchi until they float, and remove them gently with a large slotted skimmer or spoon. Work with small batches to prevent them from sticking to each other.

Sauté gnocchi in coco butter or normal butter: When all the gnocchi is made, heat the butter over medium-high heat until it stops frothing. Add enough gnocchi to the pan to cover it in one layer. Make sure they don't stack against each other to allow even cooking.

Sprinkle half the sage over the pan. Cook for another minute and serve on a plate or tray.

Pour a layer of any sauce of your choice on a tray or plate, and lay the cooked gnocchi on it. Then pour some more sauce on top of the gnocchi, be generous.

Serve as soon as they're all done, dusted with black pepper, truffle salt, and vegan parmesan.