Begin by baking the sweet potatoes in a 375 degree oven for approximately 40 minutes. They are ready when fork tender. Once cool enough to handle, peel the skin and add the potatoes to a bowl. Mash the potatoes with a masher. Add the remaining ingredients and form into a dough with your hands.

Separate the dough into 4 equal sections and roll out the dough into cigar like shapes. Next, cut the cigars into 1" pieces. Take a 4 pronged fork and roll the 1" pieces on the back side of the fork creating ridges in the gnocchi. Place onto a baking tray and set aside.

Add all the ingredients into a blender and blend until pureed. Note, add the oil a little at a time. Keep adding the oil until you get to the desired consistency.

In a pot of boiling water, add the gnocchi to the water being sure not to crowd the pot. The gnocchi are cooked when the float to the top of the water.

In a separate saute pan, add the pesto and a few Tbsp of the coconut milk on medium heat. Mix well and then add the gnocchi. Cook for 2 minutes and finish with a couple ounces of grated parmesan cheese.

To serve, place in a bowl and top with a little more parmesan cheese. Enjoy!