SWEET POTATO GNOCCHI


8 	ounces sweet potatoes, cooked, milled 
4 	ounces potatoes, cooked, milled 
1 	ounce butter 
2 	egg yolks 
3	ounces bread flour 
2 	ounces semolina 
     salt 
     nutmeg 


Combine the ingredients with as little friction as possible. Do not develop the gluten.  Roll, cut, and shape. 

Cook in boiling salted water until the gnocchi floats to the top.  Drain and toss in whole butter and chopped parsley. 

SERVES: 4 	
SOURCE: Alfonso Contrisciani, Executive Chef Circa Restaurant