Cook the sweet potatoes until they are tender—microwave for about 8-9 minutes or roast at 425°F for 45-60 minutes. Let cool slightly.

Mash the cooled sweet potato flesh until smooth. Mix in one beaten egg and add flour and Parmesan, stirring until just combined.

Cover the dough with plastic wrap and let it rest for about 20 minutes.

Dust a work surface with flour, divide and roll the dough into strips, then cut into 1-inch pieces, creating grooves with a fork or gnocchi board.

Drop the gnocchi into boiling salted water. Cook for 1-2 minutes or until they float.

In a skillet, melt butter over medium heat. Add the gnocchi and sauté until golden and crispy, around 3-5 minutes.

Plate the gnocchi, garnish with Parmesan, and serve hot.