Potato and Sweet Potato Gnocchi with Butter and Parmesan Draft

How I make it

Gnocchi

1. Bake the potatoes and sweet potato in their skins, in the oven or microwave, until soft.

2. Peel while still hot.

3. Grate on the fine side of a box grater and mash to a puree as smooth as cream.

4. Add the butter, salt and nutmeg and fold into the puree.

5. Fold in the flour and work it with your fingers into a smooth, soft dough that doesn't stick. If it's sticky, add a little more flour, just a little.

6. Generously flour the counter, divide the dough into manageable pieces and roll each into a long rope about ½ inch (1.5 cm) thick.

7. With a thin knife, cut on the diagonal every ¾ inch (2 cm).

8. Bring a pot of salted water to a boil and cook the gnocchi until they float, 1 to 2 minutes, no longer.

Sauce and serving

1. Meanwhile, melt the butter in a skillet and add the tablespoon of water.

2. Lift the gnocchi out with a slotted spoon into the skillet and brown nicely on all sides, 1 to 2 minutes.

3. Add pepper and the cream and gently shake the pan so all the gnocchi are coated. Don't stir with a spoon, or the gnocchi will break.

4. Transfer to a serving plate and sprinkle with Parmesan and chopped chives.

What I've learned

• Sometimes I add halved cherry tomatoes and fresh oregano, or a spoonful of pesto, and skip the chives.
• Another version I make adds 50 g (about 2 oz) crumbled Roquefort and chopped fresh spinach, without the chives.