Making gluten free sweet potato gnocchi is tricky but worth the effort! The dough is stickier than regular gnocchi dough because there is no gluten or egg to bind it, and the sweet potatoes are less starchy than white potatoes. The answer to keeping the dough in its shape when you roll it off the fork is to chill the dough for 45 minutes and to use smaller pieces. I subbed Miyoko's non-dairy butter for regular butter to make the dough vegan.
The pesto in this dish was made with walnuts and parsley. To keep the dish vegan, I subbed nutritional yeast for parmesan - it was a big hit!