• Scoop out flesh of baked sweet potato and transfer them to a bowl. Smash or rice potatoes. Transfer to a sheet pan that's lined with paper towels to draw out any excess moisture. Press an additional paper towel on top to encourage additional moisture out of the potatoes.
• Transfer potatoes to a bowl, mix in egg yolk. Add 1/2 of flour and salt and combine. Add remainder of flour and combine until the dough comes together.
• Flour a silpat or chopping board and gently knead the dough a (only) a few times.
• Roll out the dough and using a small heart cookie cutter (approx 2 in), continuing until all dough is used. Transfer the hearts to a floured pan.
• Bring a pot of salted water to boil. Add the gnocchi and boil until the gnocchi rises to the top of the water which should take about 2 minutes. Using a slotted spoon transfer to a pan

Butter sauce

• Heat EVOO and melt butter together. Add Italian seasoning.
• Transfer the cooked gnocchi into the brown butter and let them toast on one side over med - low heat for about 1 minute. Remove to serving platter, sprinkle with parmesan if desired. Serve and enjoy.