Preheat your oven to 400 degrees Fahrenheit (204 degrees Celsius). Take your sweet potatoes and poke several holes in them using a fork. This helps steam escape while they bake. Pop them onto a baking sheet and let them bake for about 40 to 50 minutes or until they're tender. You’ll know they're ready when you can easily poke a fork into them. Once they’re done, let them cool until they’re manageable.

While the sweet potatoes are cooling, grab a mixing bowl. Combine the sea salt and 2 cups of all-purpose gluten-free flour in the bowl. On a clean work surface, sprinkle a bit of flour to prevent sticking, then carefully pour the flour mixture out onto the surface, creating a well in the center. This will be your mixing space!

Once the sweet potatoes are cool enough to handle, peel off the skin. You can use your hands or a knife for this—whatever feels comfortable. Take a potato ricer or masher and rice the sweet potatoes directly into the well of flour. If you don’t have a ricer, you can also mash them thoroughly with a fork until there are no lumps.

Now comes the fun part! Sprinkle the garlic powder into the flour-sweet potato mixture. Dust your hands with a bit of flour, and start mixing everything together. Gently fold the sweet potato into the flour, ensuring it’s fully combined. Keep adding flour as needed until you have a dough that is not sticky to the touch. It's okay if you use a bit more or less flour, depending on the moisture levels of your sweet potatoes.

Once the dough is the right consistency, roll it into a ball and cut it into eight equal pieces. Take each piece and roll it out into a long log about ½ inch thick. Now, you’ll cut the log into bite-sized pieces, about 1 inch each. To keep things tidy, toss each piece in a little flour so they don’t stick.

This step is optional, but if you have a gnocchi board or fork, take a piece of the dough and gently press down, creating grooves. This allows sauces to cling better to the gnocchi—an easy way to up your sauce game!

In a large pot, bring a generous amount of salted water to a rolling boil. Carefully add your gnocchi in batches, if necessary, to avoid overcrowding. They’ll start to float as they cook, which generally takes about 2-3 minutes. Once they float, let them boil for an additional 30 seconds. Use a slotted spoon to scoop them out of the water, allowing excess water to drain.

Now it’s decision time! You can toss the gnocchi in a bit of olive oil with fresh herbs for a light option or smother them in your favorite sauce. Personally, I enjoy a simple mixture of dairy-free butter and fresh sage, but feel free to get creative!