Start by removing the skin from the sweet potatoes and cutting them into cubes. Then, add them to a pot with salted water and bring to a boil. Cook sweet potatoes until they are fork tender. Remove from the water and let cool to room temperature. Use a potato masher to mash the sweet potato until there are little to no chunks left.

When ready, pour the all purpose flour onto a clean working surface and make a well in the center. Add in the egg yolks and mashed sweet potato. Using your hands, combine the ingredients until a dough is formed and it is no longer sticky.

Roll the dough into logs and then slice into small portions, about 1.5 Tbsp. Roll each piece into a ball with the palm of your hands and place the balls on a baking sheet that's lined with parchment paper.

Bring a large pot of salted water to a rolling boil. In the meantime, make the indents for the pumpkin shaped gnocchi. Use a toothpick or skewer for best results and make lines in the top, going horizontal and vertical, then using your hands to form the pumpkin back into a circle and set aside.

Once the water comes to a rolling boil, carefully drop in the pumpkin gnocchis and let them cook for roughly 4-5 minutes. The gnocchis are ready once they float to the top, so watch the pot carefully and remove them once they pop up.

In the meantime, prepare the coconut garlic cream sauce by heating the butter and minced garlic together over medium to low heat.

Then, add in the coconut cream (solid part only), pumpkin puree, and grated parmesan cheese. Whisk until ingredients are well incorporated. Season with salt and pepper and sprinkle in the tapioca flour last to thicken the sauce. Whisk until the sauce is smooth and creamy.

The gnocchis will be hot, but carefully add in a rosemary sprig to the tops to complete the pumpkin.

Then, plate your dish by adding some coconut garlic cream sauce to the bottom and adding on the pumpkin shaped gnocchi on top.

Garnish with fresh sage and enjoy!