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For the sweet potato gnocchi:
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In a large bowl, stir pureed sweet potato, egg and salt together until combined.
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Slowly incorporate flour by hand (do not use a stand mixer) until just combined.
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Divide dough into 8 equal pieces.
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Flour each piece liberally as well as a clean work surface.
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Roll each piece into a long rope about 12 inches for fatter gnocchi or 16 inches for thinner gnocchi.
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Cut rope of dough into gnocchi pieces about 1/2 inch per piece.
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Line a baking sheet with waxed paper and place gnocchi onto prepared pan.
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Dust with more flour to prevent sticking.
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Repeat with remaining dough.
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(If youd like to roll gnocchi down the back side of a fork to give them grooves for a more traditional look, then feel free!)
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If making this gnocchi in advance, place baking sheet into the freezer for 2-3 hours or until frozen solid.
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Remove gnocchi from the pan into a plastic freezer bag.
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Store in the freezer until ready to cook.
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To cook, bring a large pot of very salty water to a rolling boil.
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Drop gnocchi into hot water, working in small batches.
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Stir the gnocchi around to prevent them from sticking to the bottom of the pot or each other.
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Cook about 3 minutes or until gnocchi floats to the top.
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Remove with a slotted spoon into a large bowl and stir in 1/2 tablespoon butter to coat the hot gnocchi.
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Repeat until all is cooked.
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Set aside.
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To make the Italian Sausage Alfredo:
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Heat a large heavy-bottom skillet over medium high heat.
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Break Italian sausage into the hot pan and stir continuously to break apart and cook thoroughly.
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Remove the sausage from the pan into a paper towel-lined bowl.
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Set aside.
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Pan should still have some sausage drippings left in the bottom.
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Saute onion in the pan until slightly softened, about 3 minutes.
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Stir in garlic, mushrooms and spinach.
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Cook another 3 minutes to wilt spinach.
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Reduce heat to medium low and stir in the pasta sauce.
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Pour heavy cream into the empty jar of pasta sauce, replace the lid and shake to clean it out.
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Pour the cream into the pan.
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Stir in remaining seasonings and cooked sausage.
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Cook 10 minutes.
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Serve sauce hot over top sweet potato gnocchi or plain pasta and top with fresh tomatoes, fresh basil and parmesan cheese.
