Begin by baking your sweet potatoes until they’re tender (about 45 minutes at 400°F). You can also cook the sweet potatoes in your microwave if you’re short on time or impatient, like me. Once they’re done, let them cool, peel, and mash them until smooth. You’ll need about 2 cups of mashed sweet potatoes.

In a large bowl, combine the mashed sweet potatoes, beaten egg, shredded cheese, kosher salt, and white pepper. Slowly incorporate the all-purpose flour, mixing until a soft dough forms. Be careful not to overwork the dough.

Divide the dough into four sections. Roll each section into a long rope (about ¾-inch thick) on a lightly floured surface, then cut into 1-inch pieces. If you’d like, use a fork to create ridges on each gnocchi for added texture.

Bring a large pot of salted water to a boil. Add the gnocchi and cook for 2-3 minutes, or until they float to the surface. Once they float, they’re done! Remove with a slotted spoon and add directly to your sauce or a hot pan to crisp them up on the outside.

In a 10-inch pan, toast the shelled walnuts over medium-high heat for 3-4 minutes, stirring occasionally. When they’re fragrant, remove them from the heat and set aside.

Place the toasted walnuts, Parmesan, mascarpone, olive oil, garlic, basil, salt, and pepper into a food processor or blender. Process until smooth, scraping down the sides as needed.

Add half the walnut pesto to a pan with ½ cup of half-and-half. Heat on medium, stirring until combined. Let the sauce thicken slightly, then season with additional salt and pepper to taste.

In a large pan, add the cooked gnocchi and the walnut pesto sauce. Toss gently to coat the gnocchi, adding a splash of reserved pasta water if the sauce is too thick.

Serve the gnocchi topped with extra grated Parmesan and a few fresh basil leaves for garnish. Enjoy this cozy meal with a side salad or crusty bread!