Preheat the oven to 425°F for roasting the asparagus.
Pierce the sweet potato with a fork and roast it in the oven until tender (about 40-45 minutes) or microwave until soft. Once done, scoop the flesh into a bowl and let it cool.
In a mixing bowl, combine the warm sweet potato flesh with almond flour and egg white. Mix until a dough forms. If too sticky, add a bit more almond flour.
Turn the dough onto a lightly floured surface and gently knead it a few times. Roll into a long log and cut into small, bite-sized pieces to form the gnocchi.
Bring a large pot of water to a boil. Drop the gnocchi pieces into the boiling water; when they float to the surface, they are done. Remove them with a slotted spoon and set aside.
Season the chicken breast with salt and pepper. Heat a pan over medium-high heat and add a subtle drizzle of olive oil (reserve a small amount for finishing if desired). Pan-sear the chicken breast for about 5-6 minutes per side until fully cooked and nicely browned. Remove from pan and slice.
Meanwhile, toss the asparagus spears with olive oil, salt, and pepper. Roast them in the oven (can share the oven with the sweet potato if timing allows) for 10-12 minutes until tender and slightly charred.
For an extra touch, briefly sauté the gnocchi in a non-stick pan to create a light crisp on the exterior.
Plate the dish by layering the pan-seared chicken slices, the lightly sautéed sweet potato gnocchi, and the roasted asparagus. Serve warm and enjoy a harmonious balance of flavors.