Sweet Potatoes Gnocchi with Ground Seitan Pink Sauce

To make the gnocchi

4 large sweet potatoes or yams peeled and cut in small cubes
2-3 cups of all purpose (or gluten free) flour as needed
salt & pepper

Add salt to water and boil potatoes till soft.
Mash the potatoes and add flour slowly as you work the potatoes so they stop being sticky
add salt and pepper to taste
Cover a working area with some flower and make a ball with the potato mixture and roll it like a snake
Cut it into 1 inch pieces. Add flower as you go so it does not stick
Transfer it to a flowered dish and put it in the fridge for 30 minutes before cooking

                                                    To make the sauce

1 pack of ground seitan or ground tofu
1 medium onion chopped 
3 garlic cloves chopped small
salt & pepper
1 can of tomato paste
1 cup of heavy cream
1 cup of veggie broth
1 tb spoon dried oregano
olive oil
grated cheese to serve

(Start boiling water to cook the pasta, put a drop of olive oil into the water so the pasta won't stick.

Heat two table spoons of olive oil and saute the onions till translucent 
Add garlic and the tomato paste, add salt and pepper and dried oregano
Add the veggie broth and saute this mixture for a few minutes. 
Add the heavy cream heat the mixture up and turn off the heat.

Drop the gnocchi a few at a time into the boiling water till they surface from bottom of pan. 
Remove them and place them inside the sauce. After you cooked all the gnocchi mix sauce well.
Try not to break the gnocchi. 
Serve hot with fresh grated Parmesan or Romano