RECIPE: Sweet Potato Gnocchi

2 pounds sweet potatoes
2 pounds russet potatoes
2 large eggs
1/2 cup finely grated manchego cheese (or substitute pecorino, romano, parmesan, etc.)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon nutmeg
2 cups all-purpose flour

1. Bake all potatoes (sweet and russet) at 375 for 45 minutes or until very soft and the sugars in the sweet potatoes have begun to caramelize.
2. Peel and grate or rice potatoes. Combine with egg, cheese, salt, pepper and nutmeg. Sift in flour, incorporating gradually.
3. In a large saucepan, bring 6 cups water to a boil. Salt and taste water (TSB says it should “taste of the sea.” I just think it should taste as salty as you would like your gnocchi to taste).
4. Fill durable zip-top freezer bag with dough and snip one corner to create a half-inch diameter hole.
5. Over the boiling water, squeeze dough out of the bag with one hand, while using a knife in the other hand to cut it off in 3/4-inch lengths. Skim off dumplings as they rise to the surface and shock them in cold water. Cook pasta in batches, changing water mid-way if it becomes too cloudy and sticky with flour residue.
6. Optionally, gently press each gnocchi with a fork before shocking it to give it the characteristic ridges of gnocchi that are not possible to make before boiling because of the soft, sticky nature of the dough. This flattening is also advantageous if you intend to sear or otherwise fry the gnocchi.

Serve with alfredo sauce or brown some unsalted butter with sage in a sauté pan and pour over warm gnocchi.