Don't let sweet potato gnocchi intimidate you! This easy recipe will make you seem like a professional chef.
Peel the skin from 4 large sweet potatoes. Cut into roughly 2 x 2 inch pieces and boil on high until soft (about 30 minutes). Press through a potato ricer to create a sweet potato puree.
Mix puree with yolk, salt, pepper, and herbs. Add flour into the mixture 1/2 a cup at a time. Use your hands for this part, folding the flour into the mixture until all flour is mixed in and dough is soft and elastic. Divide into six equal portions.
Fill a large stockpot with water and handful of salt. Bring to a boil. On a floured surface, roll each of the dough portions into logs about 1/2 inch diameter and 10 inches in length. Use a bench knife to slice into 1 inch long pillows. Press with fork for decoration if desired.
Reduce heat in stock pot to medium high summer. Drop 2 dozen gnocchi into the stock pot. Gnocchi will sink to the bottom. Stir so it doesn't stick to the pot. Allow to boil about 5 minutes until gnocchi starts to float. Let cook for 1 minute while floating, then remove with slotted spoon into a colander. Continue with batches until all gnocchi is cooked.
Melt the butter in a large skillet over medium heat. Add shallots and garlic and saute until fragrant. Add tomatoes, basil, and vodka. Cook down until slightly concentrated. Add cream and stir until well incorporated.
Add gnocchi and serve with parmesan cheese on top.
If you don't have vodka on hand or choose not to use it, you can sub in a high end white vinegar. It will have a tangier taste than the vodka, but will provide the necessary acidity to create the vodka sauce.