peel sweet potatoes and cut them in small pieces
cook them in salt water until they are soft
seperate the water and mash sweet potatoes with hands until it turns into a puree
add as much rice flour until the paste stops being sticky
add the salt
form the dough to one big piece
cut off thumb thick long slices, which you again cut so in the end you have cubes of 1cm x 1cm x 1cm
with a fork press down one side of the cubes
heat a big pot with water
once it's boiling add salt & the gnocchis
as soon as they float at the top, they are done
extra tip: as I like to have mine crispy, I roast them in a healthy gulp of oil (olive or coconut) until they turn brown. If you want you can add dried oregano and basil
cut mushroom into thin slices
put them in a pan, add the veggie broth and frequently stir until they are soft
add the almond milk and turn off the heat
let it simmer for 5 minutes
add the nutritional yeast