1 large white baking potato
1 large sweet potato
1 large egg
1/2 tsp nutmeg
salt and pepper to taste
1/3 cup grated Parmigiano-Reggiano, plus more for serving
1 1/2 cups to 2 cups flour
Bake potatoes in the oven until tender - 450F for 45 mins to 1 hour.
Cool potatoes until you can handle them (don't let them get cold or they won't go through the ricer, if that happens just pop them into the microwave for a few seconds).
Remove the skins and force the potatoes through a ricer.
Be careful to remove all the strings in the sweet potato.
Cool potatoes completely.
Beat together egg, nutmeg, salt and pepper.
Add egg mixture to potato mixture and mix well.
Add cheese and 1 1/2 cups flour.
Mix well and add more flour until mixture forms a smooth, but slightly sticky dough.
Don't add too much flour!
Test a piece of dough to see if it holds together, before adding more flour.
In a pot, boil salted water, add test gnocchi. Cook for 2 mins. If gnocchi holds together - don't add more flour. If gnocchi falls apart - add a little flour and then retest dough.
To roll out dough: Cut dough into 6 pieces. Form pieces in to 1/2 inch thick ropes on a lightly floured surface. Gently roll dough. Use a very light touch.
Cut dough into 1/2 inch pieces.
To cook: Add to boiling salted water and cook for 2-3 mins. Remove and drain. Add to a baking dish with Sage Butter and bake at 450F degrees for 5 mins. or until bubbly.
To freeze: Lay cut gnocchi pieces on a baking sheet and freeze. Remove frozen gnocchi and store in a freezer bag. Return to freezer. Do not allow to thaw, before cooking!
2 tsp. rubbed sage
1 stick of butter
1/2 tsp nutmeg
2 Tbs brown sugar
Melt butter in a baking dish. Add sage, nutmeg and sugar. Stir. Keep warm until gnocchi are ready.
Add cooked gnocchi and bake at 450F degrees for 5 mins. or until bubbly.