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1
Preheat oven to 375 degrees. Line rimmed baking sheet with parchment paper.
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2
Cut sweet potatoes in half lengthwise and brush all surfaces with olive oil. Season fleshy sides with salt and place, flesh-side down, on prepared pan. Bake 45 minutes or until tender. Cool.
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3
Remove flesh from potato skins using spoon and add to Bowl of KitchenAid(R) Artisan Mini Stand Mixer. Attach Bowl and Flat Paddle to mixer. Turn to Speed 1 and stir 30 seconds. Turn to Speed 4 and mix 1 minute. Scrape side and bottom of bowl. Add potato starch. Turn to Speed 6 and mix 1 minute or until smooth.
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4
Spread potato mixture onto baking sheet to 1/2-inch thickness. Bake 5 minutes.
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5
Cool potato mixture 5 minutes before returning to Bowl of KitchenAid(R) Artisan Mini Stand Mixer. Attach Bowl and Flat Paddle to mixer. Turn to Speed 1 and stir 30 seconds. Continuing on Speed 1, add nutmeg and egg; mix 30 seconds.Add flour in 1/4 -cup increments until smooth dough forms. (You may not need all the flour.)
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6
Bring large pot of salted water to a boil. Turn dough onto clean, floured work surface and divide into 6 equal pieces. Form each piece into long ropes about 3/4 inch in diameter. Cut ropes into 1-inch pieces. Gently roll pieces along the back of a fork to shape gnocchi. Add gnocchi to boiling water. Cook 4-5 minutes or until gnocchi float; drain well.
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7
Heat butter in large non-stick pan over medium-high heat until just starting to brown. Add cooked gnocchi and saute until very lightly golden. Add Parmesan; toss gently. Saute until cheese begins to brown. Transfer to serving platter. Sprinkle with herbs.
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8
Add vinegar to pan, scraping up any browned bits from bottom of pan. Bring to a boil. Drizzle over gnocchi.
