Sweet Potato Gnocchi with Creamy Jalapeno Sauce

Ingredients

• 2 medium sweet potatoes, peeled and diced
• 3 medium potatoes, peeled and diced
• 3/4 cup fresh cream
• 2 pickled jalapenos, sliced
• Salt to taste
• 4-5 fresh basil leaves + for garnish 
• 1 tablespoon butter
• 1 cup refined flour (maida)
• Sea salt to taste
• 1 tablespoon olive oil
• 1 tablespoon grated processed cheese 
• Crushed black peppercorns to taste

Method

1. Heat sufficient water in a non-stick pan. Add salt, potato and sweet potato and boil till fully done.
2. Place jalapeno slices and basil leaves in a grinder jar and grind into a smooth paste.
3. Drain boiled potatoes and sweet potatoes and transfer into a non-stick pan. Cook till dry, transfer into a bowl and mash well with a masher.
4. Add butter and mix well. Add refined flour and mix well into a smooth dough.
5. Heat sufficient water in a deep non-stick pan. Add sea salt and boil.
6. Divide the dough into equal portions and roll out into long cylinders. Cut them into small pieces, shape into small ovals. These are gnocchi.
7. Put gnocchis into the boiling salty water and cook till fully done.
8. Heat olive oil in another non-stick pan. Add ground jalapeno-basil paste and saute for 2 minutes.
9. Add cream and mix well. Add cheese, mix well and cook till thick. Add salt and mix well. Drain the gnocchi and add to the sauce and mix well. Cook, stirring gently, for 2 minutes.
10. Serve hot garnished with basil leaves and crushed peppercorns.