Bake the sweet potatoes in the oven at 400 degrees until they’re soft. I typically leave them in the oven for about 45 minutes. Let the sweet potatoes cool, peel the skins off, and cut each sweet potato into 4 pieces (so they’re easier to blend).
In a food processor or blender—mix the cooled sweet potato, egg, almond flour, garlic powder, and salt until smooth.
Divide the dough into 4 sections. Roll each section into a long strip with a diameter of about an inch, then cut into 1-inch pieces.
Use a fork to press a design into each gnocchi piece.
Pour a thin layer of olive oil into the bottom of a pan and brown the gnocchi on both sides.
Chop the sausage, rosemary, sage, parsley and cherry tomatoes.
In a large saucepan, brown the chicken sausage. Add olive oil, lemon juice, rosemary, sage, garlic, cherry tomatoes, salt and pepper.
Mix in the browned gnocchi and serve!