As with all fresh pasta, it tastes best when cooked immediately, as it tends to dry out very quickly. There are many sauces you can eat them in, for example ragù or any other tomato-based sauce. I like them with butter and sage because they are slightly lighter than with the other sauces. Potato gnocchi are a very heavy dish, which makes them perfect for winter and cold nights.
250g sweet potatoes
pinch of salt
for the sauce
1. Peel the normal potatoes and place them in a pot with cold water. Bring the water to boil and let the potatoes simmer. Poke every once in a while to see if they are soft. When the knife goes through, remove them from the heat and drain (about 20 minutes).
2. Do the same with the sweet potatoes in a separate pot.
3. Combine the two types of potatoes in a bowl and mash them using a potato masher.
4. Add an egg, some flour, a spoon of parmigiano and a pinch of salt.
5. Sprinkle flour over a wooden surface and place the potato mix on it. Work on it using your hands and keep adding flower till you form a ball of a soft yet firm consistency.
6. Take clumps of the dough and roll them out into breadstick looking lines and using a knife cut out small gnocchi. Roll them gently in your hands and form small balls. Place to one side.
7. Repeat this for all the dough. Sprinkle some flour over the gnocchi to stop them from drying out.
8. Bring a pot of water to boil, add salt and start adding the gnocchi. You'll be able to tell when they are ready because they'll rise to the surface.
9. When they being floating, wait a few seconds and then remove them from the pot using a slotted spoon, making sure to drain the water as much as possible.
10. In the meantime, heat a knob of butter in a non stick pan with a couple of sage leaves. As you drain the gnocchi, place them into the pan and sauté them for a few minutes. I like mine to become almost crunchy.
11. Remove from the pan and place into a dish, adding a sprinkle of pepper and some parmigiano.
Original recipe from La Cucina Italiana.