Gluten-Free Sweet Potato Gnocchi with Gorgonzola Cream Sauce
These mildly sweet gluten-free gnocchi are made with sweet potatoes and brown rice flour.
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Ingredients
- Olive oil, for greasing
- 1 1⁄2 lb. Russet potatoes (about 2 large)
- 1 1⁄2 lb. sweet potatoes (about 2 large)
- 2 tsp. kosher salt, plus more to taste
- 1 cup brown rice flour, plus more for dusting
- 1⁄2 cup sweet potato starch
- 1⁄2 tsp. freshly grated nutmeg
- 1 egg
- 2 cups heavy cream
- 4 oz. Gorgonzola Dolce, crumbled (about ¾ cup), plus more for garnish
- 1⁄3 cup finely grated Parmigiano-Reggiano
- Freshly grated nutmeg, to taste, plus more for garnish
- Kosher salt, to taste
- 1⁄2 cup lightly toasted walnut halves, coarsely chopped, for garnish
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