Bake or steam your potato until fork tender. Let cool and remove skin.
The smoother your potato is the better your gnocchi will turn out. I recommend using a hand blender or food processor to purée your potato, but you could also use a potato masher.
Pour the potato onto a marble slab or cutting board and form a hole in the middle. Crack egg into the hole and whisk with a fork and mix into the potato.
Slowly pour the cassava flour in and knead into the sweet potato and egg mixture.
When flour is well combined, roll into a ball shape. If your dough is too moist, add a bit more cassava flour.
Cut the dough into 6 equal pieces and then take each piece and roll into a long tube.
Cut the tubes into 1" gnocchi. Repeat this process until all your gnocchi's are cut.
Boil a pot of water and add gnocchi. When the gnocchi floats to the top of the pot, remove with a slotted spoon and set aside.
Then, add your boiled gnocchi's to a pan with a bit of avocado oil or ghee to crisp both sides.
Once browned on both sides, add your favorite sauce to the pan and serve!