North Carolina Sweet Potato Gnocchi with Mascarpone Cheese

Roast sweet potatoes in center of oven at 300°F, about 1 hr., or until tender. Peel and keep warm.

Place russet potato in boiling water and cook until tender; drain. Peel and coarsely chop russet potato. In a rice mill, rice warm sweet potatoes and russet potato.

Stir in flour, egg, cinnamon, nutmeg, salt, and pepper; mix well.

Place sweet potato mixture into pastry bag fitted with 1⁄2-in. diameter tip. Bring water to boil in large, open pot. Squeeze pastry tube over boiling water, cutting mixture with kitchen shears at 1⁄2-in. lengths.

Cook in boiling water until dough floats to the surface; drain and keep warm. Repeat with remaining dough.

In a saucepan, heat shallots, garlic, sugar, cream, and stock. Add cheese and sage. Season with salt and pepper to taste. Combine gnocchi with sauce and serve.