Toss the sweet potato slices in 1 tablespoon extra virgin olive oil and place on a parchment-lined baking sheet.

Preheat the oven to 375°F. Roast for 25-30 minutes, depending on the thickness, until tender when pierced with a knife. With the sweet potatoes still hot, send them through a potato ricer or mash them with a potato masher or fork until smooth. It's important that the potatoes are still warm as this will help the dough come together by beginning to cook the starches in the flour. Measure 8oz of riced sweet potatoes (about 1 cup)

While the sweet potatoes roast, prepare the remaining ingredients. Sift together almond flour, tapioca flour, sweet rice flour, and salt. If using, mix in the parmesan (optional).

To the measured riced sweet potatoes, top with the whisked egg and the sifted dry ingredients. Mix with a silicone spatula until the dough is evenly combined and forms a ball. The dough should feel like a soft ball of mashed potatoes, but not be too soft and sticky to handle. Add up to 1 tablespoon more almond flour and/or tapioca flour as needed if the dough is too soft and sticky. Form the dough into a ball and dust it well with tapioca flour. Note: The dough will be a bit softer than for traditional potato gnocchi due to the higher moisture content in sweet potatoes. The sweet potato gnocchi should be soft, and only a little bit tacky to the touch, if at all. Because it is softer and stickier, be sure to dust your work surface and the surface of the dough well with tapioca flour, as needed, to prevent it from sticking.

Dust your work surface lightly with tapioca flour and turn the ball out onto your surface. Cut it into four pieces. Roll each piece into a long rope, about ½ to ¾-inch in diameter. Using a knife or a bench scraper, cut the rope into ¾ to 1-inch pieces. Roll each piece along a gnocchi board or the tines of a fork using your thumb and place gnocchi on a baking sheet dusted with tapioca flour (see pictures above).

Store potato gnocchi in a single layer in an airtight container in the fridge for up to 3 days. Alternatively, place a small baking sheet with gnocchi in a single layer in the freezer for 15 minutes. Once firm, transfer the frozen gnocchi to a freezer bag or airtight container and freeze for up to 6 months. When ready to cook, drop frozen gnocchi straight into the boiling water without defrosting.

To cook, you can simply boil and drain the gnocchi or boil and then pan-fry the gnocchi to crisp it up on the outside (this, do this). In batches, drop the gnocchi into a pot of salted boiling water and cook until the gnocchi floats to the top, about 2 minutes. Either strain the gnocchi and top with your favorite sauce, or, if frying, melt a tablespoon each of butter and olive oil in a medium cast-iron or non-stick skillet over medium heat while the gnocchi boils. Use a slotted spoon to transfer boiled gnocchi to the hot skillet and fry, tossing, until browned on each side. Transfer to bowl and serve with favorite toppings or sauce. Tip: fry fresh sage in the butter alongside the gnocchi to infuse it with even more flavor!