Vegan Crispy Sweet Potato Gnocchi

Roasting sweet potatoes and scooping flesh makes sweeter gnocchi; boiling is faster for this recipe.

Peel and chop 2 small/medium sweet potatoes into about 1-inch pieces.

Add to saucepan, cover with cold water, bring to boil, reduce heat, and cook 15-20 minutes until just fork tender to avoid losing sweetness.

Drain and transfer to mixing bowl with 1/2 cup almond milk, mash until very smooth.

Add 2 tbsp nutritional yeast, 1 tsp salt, 1/2 tsp black pepper, and mix well.

Gradually add 1-1/2 cups all-purpose flour, incorporate with hands until dough forms; add more flour if too sticky.

Let dough rest for 10-15 minutes.

Transfer dough to floured surface, cut into 4 equal parts, roll each into strands about 1/2-inch thick, cut into desired gnocchi-sized pieces.

Cook pieces in boiling water, remove with slotted spoon once they rise to surface.

Brush with a little olive oil and bake on lined sheet at 400F for about 15 minutes until crispy.