1 pound large white potatoes

1 pound sweet potatoes

2 large eggs

1 egg yolk

1 cup Parmigiano Reggiano cheese, freshly grated

1 cup of unbleached flour, plus more for dusting board and dough

2 Tbsp bread crumbs

1/8 tsp. grated nutmeg

1/4 tsp. salt

ground black pepper to taste 
 

FOR THE BREAD CRUMB SAUCE:
1/3 cup sunflower oil or extra virgin olive oil

1/2 cup fine bread crumbs

2 cloves garlic, minced
 

FOR GARNISH: 
1/2 cup Parmigiano Reggiano cheese, freshly grated

2 Tbsp. fresh parsley, finely choped
 

Sauce Preparation:
In a medium size heavy saucepan heat the oil over low heat. 

Add bread crumbs and minced  garlic and cook until golden in color and crisp.

Spoon sauce over ready to serve gnocchi and garnish with freshly 
grated Parmigiano Reggiano cheese and finely chopped parsley. 
Serve immediately.
 

Makes 6 to 8 servings.

Spread a layer of kosher salt on a baking sheet, arrange the potatoes on top and bake potatoes until soft and slightly overcooked, about 1 hour. 

When potatoes are cool enough to handle, cut them in half and scoop out the flesh. Pass the potatoes flesh through a food mill or potato ricer and put them in a large mixing bowl.

In a small mixing bowl beat eggs, add grated nutmeg, salt and pepper. Add bread crumbs, grated Parmigiano Reggiano cheese and the egg mixture to potatoes and mix well.

Sprinkle more flour, little by little, over the potato mixture and knead dough until it just comes together in a ball, working in more flour if needed to keep dough from sticking. The dough should feel firm but yielding. 

Remove dough from bowl to floured board, divide into quarters and roll each section into ropes about 1/2 inch thick. Cut ropes into 1 inch pieces and lightly flour the gnocchi as you cut them. Roll each piece down the tines of a fork to make little indentations on the gnocchi. Or simply poke each one.

As you shape the gnocchi, dust them lightly with flour and scatter them on baking sheets lined with parchment paper and cover them with a kitchen towel. You can refrigerate gnocchi for several hours at this point. Just put them on a baking sheet lined with parchment paper and cover them with a kitchen towel. If you are making them further ahead, transfer baking sheet with gnocchi to freezer and, when hard, place gnocchi in a plastic bag, label and return to freezer for up to 3 months.

To serve, put gnocchi in a large pot with boiling salted water and cook at a moderate boil until they floats to the top, about 2-3 minutes. Make sure they are not longer than 90 seconds in the pot from the time they rise to the surface. Remove cooked gnocchi from the cooking pot with slotted spoon, drain well and sauce in a large serving bowl or as desired.