Sweet Potato Gnocchi. Cook a sweet potato, remove the skin, mash, slowly add nut flour until you get the right "pasta" consistency. (Maybe 3/4 - 1 c of flour per yam.) Then boil. They're done when they float to the surface.
I make these in a vegetarian version for Shaan and Sebastian (S squared). I add a tsp of cumin, tsp of paprika, sub a cup of chopped spinach for the ham, and add a 1/2 c. of cheese. They freeze well and the boys love them.