Chef Tom Fraker
Sweet Potato Gnocchi
Category
Side Dish
Servings
6-8 servings
Prep Time
35 minutes
Cook Time
30 minutes
Author:
Chef Tom Fraker
Not your typical potato gnocchi, this one contains sweet potato, dried apricots, and a kick of heat a smokiness from chile pepper flakes. Mangia!
Ingredients
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2 Melissa’s Sweet Potatoes/Yams
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1 Melissa’s Yukon Potato
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2 tablespoons Extra Virgin Olive Oil
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2 tablespoons Brown Sugar
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1 tablespoon Allspice
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1/4 teaspoon Melissa’s “Don Enrique” Nuez Moscada Molida (Ground Nutmeg)
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1 pinch Kosher Salt
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2 packages Melissa’s Dried Apricots - chopped
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1 teaspoon Chile Flakes
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2-3 cups All Purpose Flour
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3 tablespoons Unsalted Butter
Directions
Preheat the oven to 350ºF.
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.
Filed in:
Allspice,
Chile Flakes,
Comfort Food,
Crushed Pepper,
Dried Apricots,
Gnocchi,
Italian Fusion,
Nuez Moscada Molida,
Nutmeg,
Parmesan Cheese,
Plant Based,
Sweet potato,
Sweet Potato Gnocchi,
Vegetarian,
Yukon Gold,
Yukon Gold Potato
