Ingredients

• 2 cups flour

• 1 sweet potato; peeled and cubed

• 3 carrots; peeled and cubed 

• 2 tsp salt 

• ½ tsp black pepper

• ¼ cup of butter 

• ¼ cup basil leaves 

• 1 tbsp olive oil

Instructions

1. Add carrots and sweet potatoes to a pot of boiling water and cook for 15 minutes until a fork can pass through both the potato and carrot, showing that they are tender enough.

2. Into a both, pass the potatoes and carrots through a ricer or mash with a fork until smooth. 

3. Whisk together the flour, salt, and black pepper. 

4. Add the flour to the potato mixture ½ cup at a time, combining using your hands.

5. After all of the flour is combined, transfer the dough onto a floured surface and knead until fully combined; add more flour if the dough is too sticky. 

6. Cut the dough into four sections. Roll one of the sections into a 1 inch thick log while keeping the remaining sections covered with a towel. 

7. Boil a pot of water on the stove and add a generous amount of salt.

8. Drop the gnocchi into the water and cook for one minute. 

9. Transfer the cooked gnocchi to a paper towel and pat off some of the moisture. 

10. In a large non stick pan, melt ¼ cup of unsalted butter and add the gnocchi.

11. Sautee the gnocchi in the butter at medium heat for about 10 minutes, moving the gnocchi around in the pan three or four times so each side gets a crisp exterior. 

12. Remove the gnocchi from the pan and add 1 tbsp of olive oil.

13. Place basil leaves in the oil and fry on medium heat until crispy, about 2 minutes each side. 

14. Serve the gnocchi with the oil and butter from the pan drizzled on top and sprinkle the fried basil.