Veggies Don't Bite

Add all ingredients into a bowl and mix with your hands until you get a nice ball of dough.
Break the dough into 4 equal parts.
Roll out each part into long pieces about ½ to ¾ inch thick. If your potato is on the wetter side you may need to add a little extra flour so it doesn’t stick. If it’s on the dry side, you can wet your hands and massage the dough until it is the perfect moisture. I didn’t need to roll with flour to prevent sticking as my dough was perfect in moisture.
Cut each one in 1 inch pieces.
Using a fork press down to get the lined texture on the top. You will need to pinch the piece back into a thicker shape as the fork will flatten it a bit.
Bring a pot of water to a boil. Carefully drop gnocchi into the pot.

When they are ready, they will rise to the top. This takes about 5 minutes or so. Using a slotted spoon get out the gnocchi that float up and place on a plate.
If you want to get a crisper outer edge, sauté the gnocchi in a pan with a touch of oil, but this is fully optional.
Serve with sauce or topping of choice!
NOTES
You can cook your potato in the microwave, oven or boil it. If you boil it keep in mind that it will be more wet and you may get too wet of a dough so you will need more flour. I recommend oven or microwave.
I tested this with regular potato, white sweet potato and orange sweet potato with great results.

If you want to make this nut free, I tried it using sorghum flour and got a pretty good result. The taste was a little different as was the texture, but an option for a nut free version
This makes about 58 gnocchi.
Tips to prep ahead:
Have your potato cooked and ready to use.