Baked Sweet Potato Gnocchi With Garlic Cream Sauce - cooking recipe

Ingredients

2 lbs sweet potatoes, peeled and coarsely chopped
1 lb potatoes, peeled and coarsely chopped
1 1/2 cups flour
1 tsp ground nutmeg
1/2 cup pine nuts, toasted
1 cup finely grated Parmesan cheese
2 1/2 cups heavy cream
2 cloves garlic, crushed

Preparation

Preheat the oven to 350\u00b0F. Roast the sweet potato and potato, in a single layer, on an oiled baking pan for 1 hour or until the vegetables are tender. Set aside to cool.
Meanwhile, for the garlic cream sauce, combine the cream and garlic in a medium skillet. Bring to a boil. Reduce heat to low; simmer, uncovered, for about 5 mins or until thickened slightly.
Increase the oven temperature to 400\u00b0F. Oil six 2-cup baking dishes.
For the gnocchi, mash the sweet potato and potato in a large bowl until smooth. Add the sifted flour and nutmeg, and stir to a soft, sticky dough. Season.
Divide the dough into quarters. Flatten each quarter on a floured work surface to 1/3-inch thickness. Cut 2-inch rounds from the dough. Transfer the gnocchi to a tea-towel-lined tray. Gently knead scraps of dough together and repeat the process.
Cook the gnocchi, in 4 batches, in a large saucepan of boiling water, for about 3 mins or until the gnocchi float to the surface. Using a slotted spoon, remove the gnocchi from the pan into the prepared dish. Top with sauce, pine nuts and cheese.
Bake the gnocchi for about 25 mins or until browned.