Boil the sweet potatoes - Peel and chop the sweet potatoes into large chunks. Bring a large pot of salted water to a boil and cook the sweet potatoes until they are fork-tender, about 15-20 minutes. - Don't overcook the sweet potatoes, or they'll become too mushy to work with.

Mash the sweet potatoes - Drain the sweet potatoes and use a potato masher or fork to mash them until they are smooth without any lumps. -

Mix the dough - In a large mixing bowl, combine the mashed sweet potatoes, all-purpose flour, whole wheat flour, nutmeg, and salt. Mix until you have a uniform dough. - Don't overmix the dough or it'll become tough.

Roll the gnocchi - Divide the dough into quarters. On a floured surface, roll each quarter into a long, thin rope, about 1 inch in diameter. Cut the ropes into 1-inch pieces and use a fork to make ridges on each piece. -

Cook the gnocchi - 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. Drain and set aside. -

Make the curry sauce - Heat the olive oil in a sauté pan over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add the tomato sauce, curry powder, and a pinch of salt. Stir until the sauce is well combined and cook for 5-7 minutes. Add the coconut milk and stir to combine, cook for another 2-3 minutes. - Adjust the seasoning of the sauce to your liking. For a thicker sauce, reduce the amount of coconut milk used.

Combine the gnocchi and sauce - Add the cooked gnocchi to the sauce and toss gently until everything is well coated. Simmer for 2-3 minutes, or until the gnocchi is warmed through. Top with chopped cilantro and serve hot. -