Sweet Potato Gnocchi

• 4 large sweet potatoes (about 4 pounds)
• 4 large Yukon gold potatoes (about 4 pounds)
• 3 cups all-purpose flour
• 2 teaspoons salt
• 1/4 teaspoon freshly ground black pepper
• 2 eggs, beaten
• 1/2 cup canola oil
• 12 sage leaves
• 3 tablespoons extra virgin olive oil
• 1/4 cup freshly grated Parmesan cheese

Preheat oven to 375ºF.

Place sweet potatoes and potatoes on a baking sheet and roast until soft and very dry, about 1 to 2 hours. If the potatoes are not dry, return them to the oven until the flesh is very dry. Allow to cool slightly, then cut in half and scoop the flesh into a large bowl. (This should yield about 3 pounds of roasted potato mixture.)

Add flour, salt, and pepper to the potato mixture and mix together until smooth. Make a well in the center and pour in eggs. Using a fork and starting in the center of the mixture, incorporate eggs into mixture.

Turn out onto a floured surface and knead until a soft, slightly sticky, spongy dough forms, being careful not to work dough too much. Shape into a ball and place on a lightly floured cutting board. Cut ball into 8 pieces and cover with a clean tea towel. On a lightly floured surface, working with one piece of dough at a time and keeping the rest covered, roll each piece into a rope, about 1/2 inch thick. Cut rope into 1-inch lengths. Using your thumb, roll each piece of dough over the back of the tines of a floured fork, leaving an indention from your thumb on one side and the markings from the fork on the other. Repeat with remaining dough.

Meanwhile, bring a large pot of salted water to a boil over high heat. Plunge the gnocchi into the boiling water. Once they float to the surface, cook for 1 minute longer and drain in a colander.

In a small frying pan, heat canola oil until hot but not smoking. Add the sage and cook until crispy, about 30 seconds. Remove from the oil and transfer to a plate lined with paper towels. Drizzle the gnocchi with the olive oil and toss to coat. Sprinkle with Parmesan and fried sage leaves.