Pumpkin Sweet Potato Gnocchi

Make Gnocchi:

1. Set oven to 400 degrees Fahrenheit. 
2. Bake yukon gold potatos and sweet potatos, skin on, on a wire rack for approximately 45 min or until fork tender. 
3. Remove from oven, let cool.
4. Remove skin and finely mash or rice both potatoes until there are no lumps.
5. To a clean surface, or a large bowl, add potatoes, egg yolks, flour, and salt.
6. Gently knead until soft and pillowy. 
7. If dough is sticky, add a tablespoon of flour at a time. Note: Be sure not to add too much flour or over work/knead. Dough should be light and pillowy.
8. Dust hands with flour. Take equal sized pieces of dough and roll them into balls. 
9. Using a piece of twine or string, make indents on top of dough balls to give it that pumpkin shape. 
10. Set aside by placing over flour dusted surface to keep from sticking. 
11. Cook the gnocchi in batches in a pot of boiling water. They will float to the top when they are ready. 
12. Use a slotted spoon to transfer to a bowl and cook remaining gnocchi.

Make Creamy Garlic Sauce:

1. Add Mazola Canola Oil to a pan over medium heat. 
2. Add garlic and cook for 1 min or until soft or fragrant. Do not brown garlic. 
3. Add heavy cream and parmesan and allow to cook approximately 3-4 min, or until sauce thickens. 
4. Season with salt and pepper to taste.

Plating:

1. Spoon creamy garlic sauce into bowl. 
2. Place gnocchi over top, then garnish with fresh sage and/or grated parmesan cheese. 
3. Serve immediately.