Preheat your oven or Traeger grill to 450F.

If using the oven, place the sweet potatoes on a sheet pan lined with parchment paper and transfer it to the oven. If using your Traeger grill, place the sweet potatoes directly on the grill grates. Roast the sweet potatoes until they’re completely fork-tender, around 1 hour. Remove them from the oven or Traeger, transfer them to a board, slice them in half to let steam escape and set aside until they come to room temperature.

Place the cassava flour on a large cutting board or clean countertop and make a deep well in the middle. Push the sweet potato flesh through a wire rack and discard the skins. Add the egg and, using your hands or a bench scraper, continuously fold the mixture over onto itself from all sides until all of the flour is incorporated and a ball of dough forms. It should be smooth, soft and hold its shape when pressed with your finger. If the dough is too sticky or wet, add a small amount of cassava flour and repeat.

Divide the dough into four equal-sized pieces and roll into individual balls. Roll each ball of dough back and forth into a ¾-inch-thick rope. Cut the rope into individual gnocchi around 1-inch long and dust with a little bit of cassava flour to prevent sticking. If desired, gently roll each gnocchi against the back of a fork to create indentations and set aside.

Fill a stock pot with water and bring to a boil. Add 2 teaspoons kosher salt to the water and carefully add the gnocchi. Cook until the gnocchi float to the surface, around 2 minutes. Cook an additional 2 to 3 minutes or until the gnocchi are cooked through yet still a little firm and springy.

Meanwhile, preheat a separate skillet over medium heat. Add the olive oil and heat until shimmering. Add all of the mushrooms and spread them out into a single layer. Cook the mushrooms, undisturbed, until golden brown, around 6 minutes. Toss and cook until the other sides are slightly golden, around 3 more minutes. Add the butter, garlic, chilis and thyme and season with a pinch of salt and pepper to taste. Cook, stirring, until the garlic is fragrant, around 60 seconds. Using a slotted spoon, transfer the gnocchi to the mushrooms along with 1 cup of the cooking water. Toss or stir the gnocchi vigorously to emulsify the butter with the water and create a creamy sauce. Taste the gnocchi for seasoning and adjust with salt and pepper as desired.

Transfer the gnocchi to individual serving bowls, garnish with chives and serve immediately.