In a large bowl, add the cooked sweet potato, quinoa flour, salt and egg. Mix until evenly combined.

Dust your work surface with quinoa flour. Pull off a piece of the dough and roll into a rope.

Cut the rope every ½ inch.

Place a fork on the table. Take each piece of gnocchi and roll along the prongs of the fork to create a the classic gnocchi design.

Add the gnocchi to salted boiling water and cook for about 5 minutes, until the gnocchi float to the top and are cooked through.

Strain then toss in olive oil and garnish with fresh basil and Parmesan cheese.