Contributed by Asmodeus
"Just because he'll scream "It's not Italian!" and it's not, but it's really, really, really, really good. I think it goes really well with roast pork. Capriole, a goat farm that has won many international cheese awards, is an hour's drive from here, and they sell at the farmers' market every week. We eat a lot of first-rate goat cheese--great stuff."
To make the gnocchi: While still warm, mash the sweet potato with 2 ounces of the goat cheese in a food mill or processor. Stir in egg yolk. Melt the butter in a large skillet over medium heat. Add half of the spinach, salt, pepper and nutmeg; sauté 4 minutes. Add spinach mixture to sweet potato mixture. Stir in flour, 1 tablespoon at a time, until dough is no longer sticky. Divide dough in half and roll each half on lightly floured surface into a 1/2-inch thick rope. Cut rope into 1-inch-long pieces. If desired, roll each piece of dough on a butter paddle to create a scored appearance. Let gnocchi dry slightly at room temperature for 20 minutes.
Bring a large pot of salted water to a boil. Add 1/4 of gnocchi; cook 3 to 4 minutes or until gnocchi rise to surface of water and are firm. Using a strainer, transfer cooked gnocchi to a plate; set aside. Repeat with remaining gnocchi.
Cook cream in a large skillet over medium-high heat until reduced to 3/4 cup. Stir in remaining 2 ounces goat cheese until melted. Stir in remaining spinach; heat through. Season sauce to taste with salt, pepper and nutmeg. Add gnocchi; cook 2 minutes, stirring to coat gnocchi with sauce.
Serve with roast pork. Did I say that already?
This page last updated 08/192003/