Sweet Potato Gnocchi with Arugula, Toasted Pine Nuts and Cream Sauce

• 1/4 cups Pine Nuts
• 1 Tablespoon Extra Virgin Olive Oil
• 2 Shallots, Diced
• 2 cloves Garlic, Minced
• 1/4 teaspoons Nutmeg
• 1 teaspoon Dried Thyme
• 1 cup 1 Percent Milk
• 4 ounces, weight Goat Cheese
• 10 ounces, weight Arugula
• 3 cups Fresh Sweet Potato Gnocchi (see Recipe Below)
• Salt And Freshly Ground Pepper
• 2 Small Sweet Potatoes
• 1 Egg, Lightly Beaten
• 1- 1/2 cup Whole Wheat Flour
• Salt And Freshly Ground Pepper

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.

nuts, olive oil, shallots, garlic, nutmeg, thyme, milk, cheese, weight arugula, fresh sweet, salt, sweet potatoes, egg, whole wheat flour, salt

Taken from tastykitchen.com/recipes/main-courses/sweet-potato-gnocchi-with-arugula-toasted-pine-nuts-and-cream-sauce/ (may not work)