Halve the sweet potatoes lengthwise and steam until very tender, about 10 minutes. Let cool completely before stripping off the skins and pureeing the flesh in a food processor. Place the puree on a clean countertop. Put on a large pot of water to boil for the gnocchi. Get a sheet pan and lightly flour it, and get out your spider skimmer, or a slotted spoon for catching the finished gnocchi. Place a large colander in a large bowl and reserve.
Add the chickpea flour, unbleached flour, and salt. Gently knead the mixture together until well mixed and smooth, don't over mix. Pinch off a piece of dough the size of a gnocchi, roll it into a ball, then drop it into the simmering water. It will drop to the bottom. When it bobs to the top, scoop it out with a spider strainer or a slotted spoon. Test the gnocchi by biting it in half. If it's holding together and tender in the center, you are ready to shape the rest.
Divide the dough into four pieces. Lightly flour the counter and roll each piece out to a snake about as wide as your finger. Use a bench knife or a chefs knife to cut the snake into 1/2 to 3/4 inch long pieces. Use a fork to press ridges in each gnocchi and place on the floured sheet pan.
Once all the gnocchi are formed, you can cover tightly and refrigerate for up to 2 days.
To serve, drop about 10 gnocchi at a time into the simmering water, and as they bob to the top, scoop them out. Place in the colander and drizzle with olive oil, shake to coat. Keep going until all are done.
To serve, warm the 2 tablespoons of olive oil in a large saute pan. Add the garlic and herbs and bring to a sizzle, just until fragrant. Add the warm gnocchi and tomatoes and stir over medium heat until the gnocchi are coated with oil and herbs. Serve immediately.