2 Melissa’s Sweet Potatoes
1 Melissa’s Yukon Potato
2 tablespoons Extra Virgin Olive Oil
2 tablespoons Brown Sugar
1 tablespoon Allspice
1/4 teaspoon Melissa’s “Don Enrique” Nuez Moscada Molida (Ground Nutmeg
1 pinch Kosher Salt
2 packages Melissa’s Dried Apricots
1 teaspoon Chile Flakes
2-3 cups All Purpose Flour
3 tablespoons Unsalted ButterDirections
Preheat the oven to 350º.
Pierce the potatoes with a fork several times and place them on a foil lined baking sheet. Place them in the preheated oven and bake for 30-35 minutes or until fork tender. Remove from the oven and when cool enough to handle, cut them in half and scoop out the flesh. Mash the flesh and place into a standing mixer. Add the olive oil and the next 6 ingredients. Mix well. Slowly mix in enough of the flour until it is slightly tacky but not sticky. Turn the dough out onto a lightly floured surface and cut in half. Roll the doughs into 2 (3/4-inch) ropes. Cut 1-Inch long pillows from the ropes.
Bring a pot of salted water to a boil. Drop the gnocchi into the boiling water and cook for 2-3 minutes or until they float to the top. Do not overcrowd the pot. Remove them from the pot and place in a bowl. Repeat for the remaining gnocchi.
In a sauté pan, melt the butter. Add the gnocchi and sauté until lightly browned. Remove from the pan and place in a serving dish. Add some of the gnocchi water to the pan and stir to create a sauce. Pour the sauce over the gnocchi and serve. Makes about 6-8 servings.