Peel the sweet potato, halve, and boil in a pot of water until soft. Transfer the sweet potato to a large colander and let sit until all the excess water is removed. The more you let the sweet potatoes sit to drain any excess water, the better.

My suggestion is to prepare the sweet potatoes the night before. This will ensure that all the excess water has drained, and you can also cut some time off the preparation of the gnocchi.

Mash the sweet potatoes or puree in a food processor until smooth. Add to a large bowl with the egg, Parmesan cheese, parsley, and spices. Stir until thoroughly combined.

Add about 1/2 cup of flour at a time, combining with the sweet potato mixture each time. Continue to add the flour until the dough thickens enough for you to handle it without it sticking to your hands. Don’t add too much flour since you will add more when kneading the dough.

Once the dough is uniform enough to handle, shape it into a ball with your hands and transfer it onto a large floured surface (preferably an oversized cutting board).

To shape the gnocchi, take about a golf ball size of dough and begin rolling it between your hands into a long, snake-like piece, about 3/4 of an inch in diameter. The dough will be somewhat sticky but should stay together.

As you work the dough, add more flour, about 1 tablespoon at a time, just enough so the dough doesn’t stick to your hands. Dust a sharp knife with flour and cut 1/2 inch to 1 inch pieces (any size will work) of the dough.

Before transferring the gnocchi to a baking tray dusted with flour, toss them gently in your hands with a little bit of flour to ensure they don’t stick together. Place them on the baking tray, ensuring that they do not touch.

Once the gnocchi are prepared you have two options-cook them immediately or store them in the freezer. For the latter, freeze them directly on the baking tray. Once frozen, remove from the baking tray and transfer to a freezer bag. These can be stored in the freezer for up to 6 months.

If preparing immediately, bring a large pot of water to a boil. Salt the water according to taste. In the meantime, in a frying pan (size will depend on amount of gnocchi prepared), heat the olive oil and butter on medium-low heat until the butter melts.

Once the water is boiling, add the gnocchi to the pot and cook for 3-5 minutes, or until they float to the surface. Remove them with a slotted spoon and transfer them directly into the frying pan.

Add the chopped basil leaves, Parmesan cheese, and season with additional salt, if desired. Gently toss the gnocchi in the olive oil and butter sauce until they are fully coated.

Serve with another drizzle of extra virgin olive oil.

Although I’m quite certain that there will be no leftovers, IF you happen to have any, simply heat them in the microwave the following day with an extra drizzle of olive oil and more Parmesan cheese before serving.