2.Roast kumara and potato, in single layer, on oiled oven tray 1 hour or until vegetables are tender; cool.
3.Meanwhile, make garlic cream sauce. Combine cream and garlic in medium frying pan; bring to the boil. Reduce heat; simmer, uncovered, about 5 minutes or until thickened slightly.
4.Increase oven to 200°C/400°F. Oil six 2-cup (500ml) ovenproof dishes.
5.Mash kumara and potato in large bowl until smooth; add sifted flour and nutmeg, stir to a soft, sticky dough. Season with salt and pepper.
6.Divide dough into quarters; flatten each quarter on floured surface to 1cm (½-inch) thickness. Cut 5cm (2-inch) rounds from dough; transfer gnocchi to tea-towel-lined tray. Gently knead scraps of dough together; repeat process.
7.Cook gnocchi, in four batches, in large saucepan of boiling water, about 3 minutes or until gnocchi float to the surface. Using slotted spoon, remove gnocchi from pan into dish; top with sauce, pine nuts and cheese.
8.Bake gnocchi about 25 minutes or until browned.
It is fine to use two 300ml (or one 600ml) cartons of cream for this recipe. We used desiree potatoes; pontiacs would also work well in the gnocchi. You can make the gnocchi and leave it covered at room temperature for several hours ahead of cooking.