- 2 pounds sweet potatoes, halved lengthwise
- 1 Tbsp olive oil
- 1/3 cup finely grated Gruyere
- 1 egg, lightly beaten
- salt & pepper
- 3 Tbsp honey
- 1 1/2 to 2 1/2 cups all purpose flour
- 2 Tbsp butter
- 2 garlic cloves, minced
- 4 cups fresh spinach leaves
- 5 oz goat cheese (chèvre)
- Preheat the oven to 425 F. Lightly coat a baking sheet with the olive oil, then place the halved sweet potatoes face-down on the sheet.
- Bake for 30 minutes, or until fork-tender. Remove and let cool until you can handle them.
- Remove the skins and pass the sweet potatoes through a potato ricer (or mash with a fork).
- Mix in the gruyere, egg, 1/2 tsp each of salt and pepper, and the honey.
- Add flour, 1/2 cup at a time, until the dough holds together and is not too sticky.
- On a well floured surface, roll the dough into thin logs and cut into small pieces. Set on a floured baking sheet. If you aren’t going to cook all of them immediately, freeze on the sheet now before packaging in an airtight container.
- To cook, bring a salted pot of water to a boil and cook, in batches, for about 5 minutes. Remove and toss with olive oil to keep from sticking to each other.
- To make the sauce, melt the butter in a small saucepan. Add the garlic, cook for 30 seconds, then add the spinach. Cook until all of the spinach is wilted, then stir in the goat cheese until melted. Remove from the heat, and use an immersion blender to blend until smooth. Season with salt and pepper.
- Serve the hot gnocchi with the hot spinach sauce.