Peel all of the potatoes and cut into even sized chunks.
Cook the potatoes in the microwave for 10 to 15 minutes (until a fork goes through them easily). Set aside to cool for 15 minutes.
Flour a work surface and pour the flour onto the surface making a well in the middle of the flour.
Once the potatoes are cool enough to handle, put them in a potato ricer and mash into the well of the flour.
Flour your hands incorporate the sweet potato into the flour by hand.
Once combined, roll the potato dough into a ball and cut it into 4 even pieces.
Roll each piece into a log that is about 1/2 an inch thick.
Cut the log into 1 inch pieces to create the gnocchi pieces. Gently toss each piece into flour to remove any stickiness.
Use a fork to gently press grooves into each piece of gnocchi. Toss on more flour if required.
Heat a pot of water to a boil. Add in the gnocchi and let cook for a couple minutes. Once the gnocchi floats to the surface of the water, then remove it from the water using a slotted spoon. Do not over cook or they will get mushy.
Chop the rosemary (remove stems) and the sage. Cut the cherry tomatoes in half.
Melt butter in a pan and add the chopped herbs. Cook for a few minutes on medium. Add in the tomatoes and cook for a few more minutes. Add in the cooked gnocchi and mix them into the butter mixture.
Serve in small bowl or plate with freshly grated (vegan or real) parmesan cheese. Garnish with a few sprigs of rosemary if you wish.
If you don't have a potato ricer, use a potato masher or even use a hand or immersion mixer.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.