Pierce the sweet potatoes several times with a fork and bake at 400°F (200°C) for 45–50 minutes, or until very tender.

Let them cool slightly, then scoop out the flesh into a large bowl and mash until completely smooth.

Stir in the olive oil and sea salt. Gradually add the flour, starting with a spoon, then switching to your hands. Mix just until a soft, slightly sticky dough forms. Add a little extra flour only if needed, but keep the dough soft.

Lightly flour your work surface. Divide the dough into 4 equal portions.

Roll each portion into a long rope about ¾ inch (2 cm) thick.

Cut the ropes into 1-inch (2.5 cm) pieces.

To create gnocchi ridges, place each piece at the top of the fork tines and gently press down, rolling it forward with your thumb.

Place the shaped gnocchi onto a lightly floured baking sheet.

Bring a large pot of salted water to a gentle boil.

Drop in the gnocchi in batches to avoid overcrowding.

Once the gnocchi float (2–3 minutes), cook for 30 seconds more, then remove with a slotted spoon and set aside.

In a large skillet, melt the vegan butter with the olive oil over medium heat.

Add the garlic and rosemary; sauté for 1–2 minutes until fragrant.

Add the walnuts and toast for 1–2 minutes until lightly golden.

Add the cooked gnocchi directly into the skillet and toss gently to coat, allowing the edges to become lightly crisp.

Season with salt and freshly ground black pepper.

Top with vegan parmesan if desired and serve warm.