In a medium saucepan, place whole sweet potato and enough cold water to generously cover, and cook until tender, about 15 minutes. At the same time, bring a large saucepan of lightly salted water to the boil. When sweet potato is cooked, strain and cool slightly.
Peel sweet potato and chop into large chunks. Place into a food processor and whiz for 1-2 minutes until smooth (or mash with hand masher). Turn out sweet potato directly onto a work surface (kitchen bench) and add flour whilst gently kneading. This process should only take 1-2 minutes. Roll mixture into a long roll approximately 1.5cm thick and cut into 1cm pieces. Gently indent each piece with the back of a fork (curved side). This is apparently suppose to make the sauce cling more. Cook in batches in hot boiling water. Gnocchi is cooked once it rises to the surface, about 2-3 minutes. Serve warm with the Toddlers Quick Veggie Pasta Sauce or Toddlers Bolognaise Sauce.
Note: Using a combination of wholemeal and white flour in this recipe unfortunately makes the gnocchi too dense and heavy for little toddlers.