Pierce the sweet potatoes with a fork. Place the sweet potatoes on a baking sheet and place in the oven. Cook for approximately 50 minutes. Let cool.

Remove skin; place flesh in a bowl and mash. Add egg and stir to combine. Add most of the potato starch and almond flour and mash with fork until it starts to come together.

Then, dust your hand with some almond flour and knead lightly until the dough has a slightly sticky dough consistency. Add remaining potato starch and almond flour, a little at a time, until the correct consistency is achieved: You want a dough that is smooth but not sticky.

Line two baking sheets with wax paper or Gefen Parchment Paper. Cut off small portions, and roll into long “snakes,” a little larger than the diameter of your thumb. Use more potato starch/almond flour mixture to keep them from sticking. (I found that I actually kneaded more “flour” into the small portions prior to rolling them out into snakes). Using a sharp knife, cut them into one inch portions.

Roll each teaspoon-sized piece of dough in your hands. Then, using a fork, create the “grooves” indentations.

Bring a saucepan of salted water to a rapid boil. Add gnocchi to the water in batches. Once the gnocchi has risen to the top and floats (approx. one to two minutes), it can be removed with a slotted spoon. Drain slightly and keep warm. Repeat until all gnocchi is cooked. Serve as is, or with a quick olive oil herb sauce (recipe follows).

Heat a skillet over medium-high heat.

Add all ingredients, and then toss the gnocchi into the pan in batches.

Stir-fry until the gnocchi is golden all around. Serve hot. Repeat for additional servings as desired.