Peel the sweet potatoes, chop into chunks and boil until fork tender.
Drain the potatoes, rice them into a separate bowl while still warm.
Add the tapioca flour and salt, combine.
When cooled a bit, add the egg yolk and mix well.
Scoop all of the dough into a large Ziplock bag, remove excess air, seal and toss it into the fridge. Letting it chill overnight would be best, but I think you can get away with two hours if you have to.
When you’re ready to cook and serve the gnocchi, start by heating the oven to 325 degrees.
Line a cookie sheet with a silicone baking sheet or parchment paper. Grab the dough from the fridge and snip off an end from the bag no larger than a half inch.
Pipe the dough into one to one and a half inch pieces onto the lined cookie sheet.
Using the back of a fork, gently press onto each piece of dough to create those classic gnocchi ridges.
Bake for 25-30 minutes. The bottoms should be nicely golden brown and the insides still creamy.
Though they gnocchi are technically cooked at this point, they still require “saucing.” To do that, select your sauce of choice (bolognese, pesto, or even just garlic, butter and chicken stock is delicious) and add it to a warm saute pan. When the sauce is warm, add the gnocchi and cook until both are brought together cohesively. Plate and eat!
I hope you enjoy this!