Wash the sweet potatoes thoroughly and prick them with a fork. Microwave for about 8-9 minutes on high or bake at 425°F for 45-60 minutes until tender.

Once cool, cut the sweet potatoes lengthwise and scoop the flesh from the skins.

Rice or mash the cooked sweet potato flesh until fluffy.

In a large bowl, mix the cooled sweet potato with the beaten egg. In another bowl, whisk the flour and Parmesan; gradually mix into the sweet potato until a soft dough forms.

Cover dough and let it rest for 15 minutes.

Shape the dough into a rope, cut small pieces, and press with a fork to create grooves.

Boil the gnocchi in batches until they float, about 1-2 minutes.

Melt butter in a skillet, add boiled gnocchi, and sauté until golden brown on each side.