Once the potatoes are cooked, remove them from the oven and allow them to cool just long enough that you can handle them comfortably.

Remove the skins and place the potatoes in a large mixing bowl. Mash the sweet potatoes until they are smooth.

Add the flour 1/2 cup at a time, mixing with a spoon or kneading by hand until a cohesive dough has formed.

Once the dough has formed, shape it roughly into a ball and divide the ball into 4 equal pieces.

Roll each piece of dough into a long, thin tube. Cut each tube into 1 inch sections.

You can leave the gnocchi as is after cutting or roll each on the back of a fork for the traditional ridged look.

While you are shaping the gnocchi, bring a large pot of salted water to a boil.

Once you have shaped all of your gnocchi, drop them carefully into the boiling water in sections. Cook for 2-3 minutes or until the gnocchi float to the top of the water.

In a high-walled sauté pan, melt the vegan butter. Use an herb roller to mince the fresh herbs, then add them to the butter.

Once all the vegan butter is melted and the herbs have cooked down 1-2 minutes, add the cooked gnocchi to the pan and saute 3-5 minutes on each side until the gnocchi get a nice, slightly browned, crispy outside.

Serve and enjoy!