Place dasheen and sweet potato in salted water to cover. Bring to a boil, and simmer until fork tender, about 30 minutes. Meanwhile, heat olive oil in a large skillet. Add basil and garlic, and cook 1 to 2 minutes. Remove skillet from heat, and add white wine and tomatoes. Simmer about 1 minute. Stir in marinara sauce; season with salt and pepper, and keep warm.
Bring another large pot of salted water to a boil. Drain dasheen and sweet potato, and pass through a ricer into a large bowl. Add eggs and nutmeg; season with salt and pepper, and stir to combine. Slowly add flour, stirring until fully incorporated.
Using 1 of 2 teaspoons dipped in warm water, scoop out a rounded spoonful of the gnocchi mixture. Hold the spoon with the gnocchi mixture in your left hand, and smooth the top of the gnocchi mixture with the bottom of the other wet spoon. Then slide the second spoon under the gnocchi, separating it from the first spoon and releasing it into the boiling water. Cook until the gnocchi rise to the top and float, about 5 minutes. Drain, and add to skillet with marinara sauce, tossing to coat. Serve with grated Parmesan.
Heat olive oil in a medium saucepan over medium heat. Add onion, garlic, and basil. Cook until onions are translucent (3 to 4 minutes). Remove pan from heat, and add white wine. Return to heat, and add tomatoes and brown sugar. Reduce heat to medium-low, and simmer until thick (1 to 1 1/2 hours).
Yield: 3 cups
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