-
1
For the Sweet Potato Gnocchi:
-
2
Pierce the potatoes all over with a fork and then microwave them until tender, about 10 minutes.
-
3
Cut the potatoes in half, scoop the flesh into a large bowl and discard skins.
-
4
Mash the potatoes with a potato masher in a large casserole dish and then place in the fridge until potatoes are cold.
-
5
Next, add about 1/2 of the egg into the cooled potatoes.
-
6
Season with salt and pepper.
-
7
Slowly add the flour, mixing until a ball of dough is formed.
-
8
Divide dough into about 6 sections.
-
9
Working with the first section, divide it into two pieces and roll each piece into a long rope about 1/2 inch thick.
-
10
Use a butter knife to cut off slices about 1-inch long.
-
11
Repeat with the remaining dough.
-
12
Heat a large pot of water over high heat.
-
13
Salt the water and add the gnocchi, working in small batches.
-
14
The gnocchi are ready to eat or add to your pasta sauce about a minute after they float to the top of the pot.
-
15
For the sauce:
-
16
Preheat oven to 375 F.
-
17
Spread pine nuts evenly over a small baking sheet that youve lined with parchment paper.
-
18
Roast pine nuts in the preheated oven until they just begin to turn light golden brown, about 5-7 minutes.
-
19
Watch carefully as they turn rapidly from toasted to burned!
-
20
Pour pine nuts into a small bowl and set aside.
-
21
Meanwhile, heat the olive oil over medium heat.
-
22
Add the shallots and garlic and cook until softened, about 5 minutes.
-
23
Season with salt and pepper.
-
24
Turn the heat down to low and add the nutmeg and thyme.
-
25
Add the milk and then stir in the goat cheese until well combined and melted.
-
26
Add the arugula and allow it to wilt.
-
27
Add 3 cups of the cooked gnocchi and pine nuts and stir to combine.
-
28
Season with salt and pepper if needed and serve.
