Preheat the oven to 350. Roast sweet potatoes, whole, for 30-45 minutes. Store in foil and allow to cool overnight in the fridge. 

Prepare the gnocchi dough. Combine all ingredients EXCEPT for the flour. Christina Lane says to do this to prevent the formation of gluten. Which won't theoretically happen due to the use of gluten-free flour, but let's follow directions for the sake of matter. 

After the "wet" items have been thoroughly blended together, slowly add the flour. Mix together until just combined. 

Flour a board (or I use a Silpat) and dump dough onto a floured surface. I find it best to divide the dough in half or thirds. This makes it easier to roll and cut. 

Roll dough into long strips. (Let's be honest childhood friends, we're making edible dough snakes here.) Cut into 3/4 to 1 inch portions. 

Melt butter in a skillet. Cook gluten-free sweet potato gnocchi in melted butter in batches. Cook 2-3 minutes on one side, then flip and repeat. Allow to drain on a paper towel. 

Alternate cooking method - Bring water or broth to boil and drop gnocchi in liquid. Cook approximately 3 minutes or until gnocchi floats to top.