Boil sweet potatoes until soft, about 15 minutes. Drain, peel, and mash them until smooth.
Let them cool slightly — patience, darling, it’s worth it.
Add salt, pepper, olive oil, and nutritional yeast (if using). Mix well.
Gradually add flour, combining until a soft dough forms — not sticky, not dry, just perfect.
Transfer to a floured surface and divide into smaller portions.
Roll each portion into a long rope about ½ inch thick.
Cut into small 1-inch pieces and use a fork to gently press ridges.
Bring a pot of salted water to boil and drop the gnocchi in batches.
When they float to the surface, they’re done — rescue them immediately!
In a pan, melt vegan butter and sauté the cooked gnocchi until lightly golden.
Garnish with fresh sage and serve hot with confidence.
