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1
Preheat the oven to 230 degrees C (450 degrees F).
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2
Clean potatoes and pierce them all over with a fork.
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3
Place on a baking sheet and cook for about 1 hour, until tender inside (if a knife inserts easily through the potatoes, they are ready).
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4
Allow to cool at least 1/2 hour, or until they can be easily handled.
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5
Cut the potatoes in half and, using a potato ricer, grate the flesh of the potato into a large bowl.
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6
A fine mesh sieved works just as well.
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7
The potatoes should yield 1 1/2 2 cups of flesh.
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8
Beat the egg yolk in a small bowl with the salt and the nutmeg.
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9
Add to the potatoes and mix with a wooden spoon until just combined.
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10
Make sure to not overwork as this will make the gnocchi taste too starchy.
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11
Add the flour and fold in until a soft dough forms.
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12
I used a pastry cutter to more thoroughly incorporate the flour into the dough without overworking it.
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13
Turn the dough onto a well-floured surface and knead for about 1 minute, until smooth.
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14
Divide the dough into four equal pieces.
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15
Working with one piece of dough as a time, roll into a long tube about 1/2 inches in diameter.
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16
Cut into 1/2 inch pieces on a diagonal.
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17
Place the completed gnocchi on a baking sheet with parchment paper dusted with flour.
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18
Take the gnocchi and roll each over the back of a fork, so that each piece will have deep ridges.
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19
To cook the gnocchi, bring a large pot of salted water to boil.
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20
Add half of the gnocchi and gently stir to ensure they will not stick to the bottom.
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21
Cook for about 3-4 minutes, until all of the pieces are floating.
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22
Remove to a colander and repeat with the second batch.
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23
Preheat the oven to 200 degrees C (400 degrees F).
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24
Place the quartered fig pieces on a baking tray or in an oven proof dish and drizzle with olive oil.
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25
Bake 10-15 minutes until the figs are soft and begin to caramelize.
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26
Bring cream to a simmer in a heavy saucepan over medium heat.
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27
Add Gorgonzola and whisk until melted.
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28
Adjust seasoning with salt and pepper to your taste.
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29
Add walnuts and arugula and mix until combined.
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30
Spoon the sauce over the gnocchi and top with figs.
