1 pound dasheen, peeled and cut into 2- to 3-inch pieces
1 pound sweet potatoes, peeled and cut into 2- to 3-inch pieces
Coarse salt, for boiling water and to taste
2 teaspoons olive oil
2 tablespoons basil, very thinly sliced
1 teaspoon minced garlic
1/4 cup dry white wine
1 cup finely chopped tomatoes
1/2 cup marinara sauce (recipe follows)
Freshly ground pepper
2 large eggs, lightly beaten
1/2 teaspoon freshly grated nutmeg
1 cup all-purpose flour
Grated Parmesan, for garnish
Place dasheen and sweet potato in salted water to cover. Bring to a boil, and simmer until fork tender (about 30 minutes). Meanwhile, heat olive oil in a large skillet. Add basil and garlic, and cook one to two minutes. Remove skillet from heat, and add white wine and tomatoes. Simmer about one minute. Stir in Marinara sauce; season with salt and pepper, and keep warm.
Bring another large pot of salted water to a boil. Drain dasheen and sweet potato, and pass through a ricer into a large bowl. Add eggs and nutmeg; season with salt and pepper, and stir to combine. Slowly add flour, stirring until fully incorporated.
Using two wet teaspoons, dip out a rounded spoonful of the gnocchi mixture. Transfer the spoon to your left hand with the gnocchi mixture; place the other spoon on top of the gnocchi mixture, and smooth with the bottom of the other wet spoon. Then slide the second spoon under the gnocchi to release it into the boiling water. Cook until the gnocchi rise to the top and float (about five minutes). Drain, and add to skillet with Marinara Sauce, tossing to coat. Serve with grated Parmesan.
Serves two as first course.
Marinara Sauce, Strawberry Hill
1/2 cup olive oil
1/4 cup chopped onion
4 cloves garlic, minced
1 tablespoon chopped basil
1/4 cup white wine
4 pounds tomatoes, diced
1 tablespoon light-brown sugar
Heat olive oil in a medium saucepan over medium heat. Add onion, garlic, and basil. Cook until onions are translucent (three to four minutes). Remove pan from heat, and add white wine. Return to heat, and add tomatoes and brown sugar. Reduce heat to medium-low and simmer until thick (one to one and a half minutes).
Heat olive oil in a medium saucepan over medium heat.
