Gluten-Free Sweet Potato Gnocchi with Gorgonzola Cream Sauce

Make the gnocchi: Heat oven to 400°F. Lightly oil potatoes, prick several times with a fork, and sprinkle with salt. Place on a baking sheet and bake until tender, about 1 hour. Let potatoes cool slightly, peel, and rice into a large bowl. Stir in 2 tsp. salt, the rice flour, starch, nutmeg, and egg until a soft dough forms. Transfer dough to a lightly floured surface; knead briefly until smooth. Quarter dough and cover loosely with plastic wrap. On a lightly floured surface, working with one quarter of dough at a time and using your hands, roll dough into a 40" rope, about ¾" thick. Cut dough crosswise into 1” pieces. Using a gnocchi board or the tines of a fork, roll gnocchi over textured surface to create ridges in the dough. Transfer gnocchi to a flour–dusted, parchment paper–lined baking sheet; cover loosely with a damp towel until ready to cook.

Make the sauce: Combine cream and cheeses in a 12” skillet over medium; bring to a simmer and cook, stirring occasionally, until sauce is slightly thickened, 8-10 minutes. Season with nutmeg and salt; keep warm. Meanwhile, bring a large pot of salted water to a simmer. Add gnocchi in 2 batches and cook until gnocchi float to surface, 3-4 minutes. Remove gnocchi with a slotted spoon and transfer to pan with sauce; toss to coat. Divide between plates; Garnish with gorgonzola, nutmeg, and walnuts.