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 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:
Chile Flakes,
Comfort Food,
Crushed Pepper,
Dried Apricots,
Gnocchi,
Italian Fusion,
Nutmeg,
Organic Sweet Potatoes,
Plant Based,
Side Dish,
Sweet potato,
Sweet Potato Gnocchi,
Vegetarian,
Whole Nutmeg,
Yukon Gold,
Yukon Gold Potato
