Mash the camote well using a fork, or potato masher.
Combine with the flour. You can add a little water to help the ingredients stick together. The goal is to have a dough with the camote and flour evenly distributed.
You need to get it a little sticky to combine it so add water as necessary. If it gets too sticky, add a little flour.
When the consistency is correct, roll the dough out until its about a foot long.
Cut of sections and roll them into thinner, smaller parts. You want to make the gnocchi the size of a segment of your finger.
Once the gnocchi are formed and rolled out, take the back of a fork and make an imprint on the gnocchi. This is so that the gnocchi picks up any sauce you will add.
Lightly dust with a little flour when you are done.
Boil a pot of water. Drop in the gnocchi and cook for 3-5 minutes. You will know they are ready when they float to the top.
In a pan, turn the heat on the lowest setting and add the olive oil.
Add in the rosemary, garlic, oil and nutritional yeast. The aim is to infuse the oil with the flavour and not to cook the garlic and rosemary down.
Simmer for 3 minutes and turn the heat off.
Toss the gnocchi in the oil and serve.