Sweet Potato Gnocchi With Basil Cream Sauce

This recipe came out of a cookbook called 'The Urban Vegan' by Dynise Balcavage. I love gnocchi and what a great idea to switch it up a bit with nutrient packed sweet potatoes. This is a vegan recipe, but don't let that freak you out, if your preference or all you have in your kitchen is cows milk and butter, that's ok too.
Yields 6 servings.
Gnocchi:
2 large sweet potatoes
2 tbsp earth balance butter
1/2 tsp salt
3/4-1 C flour
1. Microwave sweet potatoes until soft, about 6 minutes. Using a potato ricer, squeeze filling from the sweet potatoes into a large bowl. Mash with earth balance and salt, then add about 1/2 C of flour. Work through with your hands, adding additional flour 1 tbsp at a time, until the dough is no longer sticky. Add as little flour as possible (this will depend largely on the humidity of your city). Roll a handful of dough at a time into a 1/2 inch wide rope. Using knife, cut rope into 1/4 inch nuggets.
2. Hold a nugget in the palm of your hand, and roll against the tines of a fork to create grooves. These indentations not only beautify the gnocchi, the "hold" the sauce.
3. Store finished gnocchi on a cookie sheet lined with waxed paper, refrigerated until ready to cook, or freeze on a cookie sheet and then transfer to an airtight ziplock bag. (Will keep in a freezer about 1 month)
4. To cook the gnocchi, gently toss in a large pot of boiling, well-salted water. When they're done, gnocchi will float to the top. Remove immediately with a strainer. Drain well and toss in sauce.

Basil Cream Sauce
Yields about 1 & 1/4 cups:
1 tbsp earth balance butter
1 tbsp flour
1 C soy milk
1 C nutritional yeast flakes
1 tsp miso paste
1/4 C basil leaves, minced
Salt & pepper to taste

1. In a medium saucepan, melt butter. Sprinkle in flour and stir with a wire whisk to make a roux. Slowly pour in soy milk, whisking constantly. Sprinkle in the nutritional yeast flakes and miso, again whisking until smooth. Turn heat down to low.
2. Chiffonade the basil and add to the cream sauce. Mix, then season with salt & pepper.