Microwave the sweet potato on high for about 5-7 minutes until soft and steaming. Let it cool slightly, then peel and mash until smooth and creamy.
In a large mixing bowl, combine the mashed sweet potato with the flour, nutritional yeast, salt, and olive oil. Use a fork to gently mix everything until a shaggy dough forms.
Turn the dough onto a lightly floured surface and knead gently for 1-2 minutes until it becomes soft, slightly sticky, and cohesive. Add a little more flour if it’s too sticky or a splash of water if too dry.
Divide the dough into 4 equal portions, then roll each into a long rope about 1-inch in diameter. Use a bench scraper or your hands to shape the ropes smoothly.
Slice each rope into 1-inch pieces to form individual gnocchi. Gently press with a fork or your thumb to create ridges, if desired, which help hold sauce later.
Bring a large pot of salted water to a gentle boil. Carefully add the gnocchi in batches, making sure not to overcrowd the pot.
Cook the gnocchi until they float to the surface, about 2-3 minutes. Use a slotted spoon to remove them as they finish cooking, and transfer to a plate.
Heat a tablespoon of olive oil in a skillet over medium heat. Add the cooked gnocchi in a single layer and cook until golden brown and crispy around the edges, about 2 minutes per side.
Once crispy and fragrant, transfer the gnocchi to a plate. Serve immediately, drizzled with a little olive oil or your favorite sauce for extra flavor.
