In a large bowl, combine the goat cheese and ricotta until smooth. Add the beat puree and mix until evenly combined.
Add the egg, followed by the nutmeg, salt, and pepper.
Combine the two flours and sift together in a small bowl until well combined. Slowly add the flour into the beet mixture, 1/4 cup at a time until it is all incorporated into the dough. If your dough seems a bit too wet, feel free to add an extra 1/4 – 1/2 cup of all-purpose flour.
Turn the dough out onto a heavily floured work surface and knead for a few minutes. The dough will still be fairly wet, but you should be able to handle it by keeping your hands and the surface floured.
Working with about a handful of dough at a time, roll out a long snake about an inch thick. Use a floured knife to cut out the gnocchi every 1 inch. Roll each gnocchi along the tines of a fork (or simply indent by gently pressing the back of the fork into the side of each nugget).
Place the formed gnocchi on a floured baking sheet. These can be frozen for later use or cooked right away.
When ready to cook, bring a large pot of salted water to a rolling boil and add the gnocchi in batches. Let cook until they bob to the surface and then cook for an additional 2 minutes. Use a slotted spoon to pull out of the pot and serve with a drizzle of olive oil or your favorite light sauce.
TIP: For extra crisp, finish in a skillet with a bit of olive oil and torn sage. Let toast on one side (the contrast makes for an interesting texture) then serve with a sprinkle of nutmeg and additional torn fresh sage.
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