If needed, prick the sweet potatoes all over with a fork and bake at 400 degrees Fahrenheit for 50-60 minutes until the insides are fully cooked and tender
Once potatoes have cooled, scoop out the insides and puree in a food processor until smooth
Pour the chickpea/garbanzo bean flour into a large mixing bowl. Mix in the pureed sweet potato and egg and stir with a large spoon or spatula until the ingredients are incorporated and mixed evenly throughout.
Let the dough mixture sit for at least 30 minutes for the chickpea flour to absorb.
After the 30 minutes, add more chickpea flour as needed (starting with 1/4 cup at a time) to keep the dough from sticking or if the mixture is too wet. It should be dry enough to be rolled into a log without sticking to hands or surface.
Once you have finished mixing the dough, use a dough scraper or knife to cut dough into four sections
Take one section and roll out into a long thin log, about one-inch thick
Using the dough scraper or knife, cut the log into one-inch pieces forming the gnocchi
Repeat with the rest of the dough or save in the freezer for later
Bring a large pot of water to boil
Once boiling, add a generous amount of salt and all of your gnocchi
Cook gnocchi for 6-7 minutes or until the gnocchi are cooked and tender
Strain the gnocchis and toss into the garlic herb sauce and enjoy!
