Creating Purple Sweet Potato Gnocchi with Tahini Parsley Sauce is a rewarding process. Here are the steps to follow:

1. Prepare the Purple Sweet Potatoes: Peel and chop the purple sweet potatoes into chunks. Boil them in salted water until fork-tender, about 15-20 minutes. Drain and let them cool slightly.
2. Mash the Sweet Potatoes: In a large bowl, mash the boiled purple sweet potatoes until smooth, ensuring there are no lumps.
3. Make the Dough: Add the flour, egg, salt, and nutmeg (if using) to the mashed sweet potatoes. Mix until a dough forms. If it’s sticky, add a little more flour until the dough is manageable but not dry.
4. Shape the Gnocchi: Divide the dough into small portions and roll each portion into ropes about ½ inch thick. Cut into bite-sized pieces and use a fork to create ridges, which help sauce cling to the gnocchi.
5. Cook the Gnocchi: Bring a large pot of salted water to a boil. Carefully drop the gnocchi into the boiling water. Cook until they float to the top, about 2-3 minutes. Remove with a slotted spoon and transfer to a serving dish.

For the sauce:

6. Prepare the Tahini Parsley Sauce: In a small bowl, whisk together tahini, lemon juice, water, and chopped parsley until smooth. Adjust consistency with more water if necessary. Season with salt and pepper to taste.
7. Combine Gnocchi with Sauce: Drizzle the tahini parsley sauce over the cooked gnocchi and gently toss to combine, ensuring the gnocchi are fully coated.