Sweet Potato Gnocchi with Tomato Sauce

Wash the sweet potatoes, prick them with a fork, then boil them in their skin in salted water until tender (about 20-25 minutes), or bake them in a preheated oven at 200°C (about 45-60 minutes) until completely soft. Let them cool, peel, then mash them with a potato ricer or fork in a large bowl.

To the mashed sweet potatoes, add the flour, egg, salt, and nutmeg. Quickly but gently knead until you get a soft but not sticky dough. Do not overmix! If necessary, add a little more flour, but only as much as absolutely needed.

Divide the dough into several portions. On a floured surface, roll them into ropes about 1.5-2 cm thick. Cut the ropes into pieces about 2 cm long. Gently press each piece with the back of a fork to create the characteristic ridges, or leave them smooth. Set aside on a floured tray.

Heat 2 tablespoons of olive oil in a pan over medium heat. Add the finely chopped onion and sauté until translucent (about 3-5 minutes). Add the minced garlic and cook for another 1 minute until fragrant. Pour in the crushed tomatoes, season with salt and pepper to taste, and add the fresh basil leaves. Bring to a boil, then reduce the heat and simmer for 15-20 minutes to allow the flavors to meld.

Bring a large pot of salted water to a boil. Add the gnocchi in batches and cook until they float to the surface (about 2-3 minutes). Remove them with a slotted spoon and transfer directly into the tomato sauce. Gently toss to combine. Serve immediately, garnished with fresh basil and grated Parmesan cheese.