Start by scrubbing your sweet potatoes thoroughly under cold water. Pierce each potato several times with a fork, then microwave them for about 8-9 minutes until they’re tender all the way through. Alternatively, roast them in the oven at 425°F for 45-60 minutes. Let them cool slightly before proceeding.

Once cooled, scoop the flesh of the sweet potatoes into a bowl and rice it for a fluffy texture—avoid over-mashing to prevent gummy gnocchi. Allow the riced potatoes to cool until they’re lukewarm. Then, mix in one egg and combine it with grated Parmesan cheese along with flour until a soft, cohesive dough forms.

Divide your sweet potato dough into manageable sections and roll each piece into a long log, roughly ¾ inch thick. Cut these logs into 1-inch pieces. For a classic touch, gently press each piece with a fork or use a gnocchi board to create ridges.

Bring a large pot of salted water to a rolling boil. Add the shaped gnocchi in batches, cooking until they float to the surface—about 1-2 minutes. Use a slotted spoon to carefully transfer them to a prepared skillet.

In a skillet, melt butter over medium heat and add the boiled gnocchi, frying them until golden brown and slightly crispy, about 3-5 minutes. Serve immediately, garnished with extra Parmesan or your favorite sauce.