To begin, make your sweet potato mash. Peel sweet potato and roughly chop into medium-sized pieces. Boil on the stovetop until tender (or when a knife slides through pieces easily). Once ready, drain water, mash, and set aside to cool.
Meanwhile, in a large bowl, combine cassava flour, sweet potato flour, and salt.
Measure out 1/2 cup mashed sweet potato and add to dry mixture. Add water and mix using your hands until the dough comes together and is soft and pliable.
Once fully combined, knead the dough with hands 1-2 minutes and then roll the dough into a ball. Using a pastry cutter or large knife, cut ball of dough into about 6- 8 pieces. On a clean dry surface (like your countertop), roll each piece of dough into a rope that’s about 1/2 inch thick. Cut pieces of gnocchi into 3/4 – 1 inch long pieces and repeat with remaining chunks of dough.
Using a gnocchi board or fork, press grooves into each piece of gnocchi (optional).
Bring a large pot of water to a boil. Working in two batches, place half your gnocchi in a pot and cook approximately 45 seconds or until gnocchi floats to the top. Remove with slotted spoon and layout on a large plate so they don’t stick together.
Either serve warm with desired sauce, or pan sear before adding the sauce. If you plan to pan sear your gnocchi, place plate of gnocchi in the fridge for a couple of minutes before doing so.