prepare the sweet potato: boil peeled sweet potatoes until fork-tender, then mash until smooth. let them cool completely before continuing — this keeps the dough from turning sticky and ensures the egg mixes in evenly.

make the dough: in a large bowl, whisk together the mashed sweet potato, egg, sea salt, garlic powder, onion powder, and black pepper until smooth. add the cornstarch, oat flour, and gluten-free 1:1 flour. gently mix or knead with your hands until a soft dough forms. it should be smooth and slightly tacky but not wet.

if the dough is too sticky or soft: add more oat flour, 1 tablespoon at a time, until it’s workable and holds its shape when rolled. if it’s too dry or cracks easily: add a teaspoon or two of water or a drizzle of olive oil to bring back moisture.

shape the gnocchi: lightly flour your work surface with oat flour. divide the dough into 3–4 portions and roll each into long ropes about ¾ inch thick. cut into bite-sized pieces, and if you like, press gently with a fork to create ridges.

cook the gnocchi: bring a large pot of salted water to a gentle boil. add the gnocchi in batches and cook until they float to the top, about 3 minutes. drain and then saute the gnocchi in a little bit of oil for 3-4 minutes until crispy.

make the sauce: in a saucepan over medium heat, warm the olive oil. whisk in pumpkin purée, garlic powder, onion powder, paprika, and salt, and cook for 1 minute to deepen the flavor. reduce heat to low and stir in greek yogurt, parmesan, and shredded italian cheese until melted and smooth. slowly pour in the milk until the sauce reaches a silky, creamy consistency. taste and adjust seasoning with nutmeg, salt, or pepper.

combine and serve: toss the warm gnocchi in the sauce until fully coated and let sit for a minute to absorb the flavors. serve immediately with extra parmesan, a drizzle of olive oil, or crispy sage on top.