Rated 5.0 stars by 2 users
Side Dish
6 - 8 servings
35 minutes
30 minutes
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!
2 Melissa’s sweet potatoes/yams
1 Melissa’s Yukon Potato
2 tablespoons extra virgin olive oil
2 tablespoons brown sugar
1 tablespoon allspice
1/4 teaspoon ground nutmeg
1 pinch kosher salt
2 packages Melissa’s dried apricots, chopped
1 teaspoon chile flakes
2-3 cups all-purpose flour
3 tablespoons unsalted butter
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.
