Wash the sweet potatoes thoroughly to remove any dirt, then peel, cut into pieces, and steam them.

Drain them very well, mash with a potato masher, and let cool completely to room temperature before making the gnocchi—otherwise, they’ll absorb too much flour.

Once cooled, start working the sweet potatoes by adding the turmeric and gradually mixing in the flour: add a little at a time and knead until you have a soft but dry dough.

Take small portions of dough, roll them into long ropes, and cut into pieces just smaller than a walnut.

Take a teaspoon of grated parmesan, press it into a small ball with your hands, place it in the center of a piece of dough, and wrap the dough around it so the parmesan is sealed inside. Repeat with the remaining dough to form all the gnocchi.

Drop the gnocchi into boiling salted water. When they float to the surface, remove them and keep warm.

Meanwhile, make the parmesan fondue. Melt the butter in a small saucepan over low heat, add the flour, and stir with a wooden spoon until it turns golden brown.

Slowly add the milk, whisking constantly (switch from the wooden spoon to a whisk), and cook the béchamel until it’s smooth and velvety but not too thick.

Remove from heat, add the remaining parmesan, and stir until melted and well combined. Add a little grated nutmeg and, if needed, adjust the salt.

To serve, spread some parmesan fondue on the bottom of each plate, arrange the drained gnocchi on top, garnish with finely chopped red cabbage and basil flowers, drizzle with extra virgin olive oil, and serve hot.