Gluten-Free + Vegan Sweet Potato Gnocchi

1. Once you have roasted your sweet potatoes (see note for details) add them to a large bowl & you want to mash them up so there are minimal thick chunks of sweet potato left & the sweet potato is soft & fairly smooth. Add in the salt.
2. Then slowly begin to add 1/2 cup flour at a time, mixing gently after each addition until you have a dough-like consistency. You want the dough to be thick enough that when you poke it it doesn’t bounce back & your fingers are not sticky yet not too thick that it is overly dry & difficult to roll out. I used about 4 cups of flour to 3 cups of mashed sweet potato (see the photo above for what my dough looked like).
3. Once your dough is formed roll sections of the dough out into a thin log shape & use a knife to cut it into squares. You can roll these over a fork if desired for added texture for the sauce or leave as is.
4. Once this is done with the dough you can begin to cook a few at a time.
5. Boil a large pot of water(filled about 2/3 of the way full) with a generous pinch of salt & carefully ladle about 1 cup of gnocchi at a time. 
6. Boil the gnocchi until it begins to float at the top of the pot (stirring a couple of times). Once the gnocchi is floating for about 45-60 seconds at the top you can use a ladle to remove them & put them on a plate.
7. Continue until all of the gnocchi is done.

Brown Butter Sage Sauce With Walnuts

1. In a large saucepan over medium-high heat add the butter.
2. Allow the butter to melt & start to simmer. Using a wooden spoon or spatula continue to mix the butter while it browns & prevent it from sticking to the bottom of the pan.
3. The butter will begin to foam & start to turn more yellow & then more brown. Once this happens after about 4-5 minutes add in the sage leaves, walnuts & the cooked gnocchi.
4. Continue to cook everything for another 3-5 minutes.
5. Turn off the heat.
6. Top with fresh parmesan, salt, & pepper. 
7. Enjoy!