Heat sufficient water in a non-stick pan. Add salt, potato and sweet potato and boil till fully done.
Place jalapeno slices and basil leaves in a grinder jar and grind into a smooth paste.
Drain boiled potatoes and sweet potatoes and transfer into a non-stick pan on heat. Cook till dry, transfer into a bowl and mash well with the help of a masher.
Add butter and mix well. Add refined flour and mix well into a smooth dough.
Heat sufficient water in a deep non-stick pan. Add sea salt and boil.
Divide the dough into equal portions and roll out into long cylinders. Cut them into small pieces, shape into small ovals and roll a fork over them to get impressions. These are gnocchi.
Put gnocchis into the boiling salty water and cook till fully done.
Heat olive oil in another non-stick pan. Add ground jalapeno-basil paste and saute for 2 minutes.
Add cream and cheese, mix well and cook till thick. Add salt and mix well. Add cooked gnocchis and mix well. Let it get heated through.
Serve hot garnished with basil leaves and crushed peppercorns.