Sweet Potato Gnocchi with Alfredo Sauce
1 (40-oz.) or 2 ½ (29-oz.) cans Dunbars Natures Pride® Cut Sweet Potatoes, drained and mashed
81 tablespoon fresh thyme
1 tablespoon chopped sage
½ teaspoon nutmeg
½ teaspoon Old Bay seasoning
¼ teaspoon turmeric
1 large egg, lightly beaten
½ teaspoon coriander
½ teaspoon white pepper
1 ¼ cups all-purpose flour, unbleached (plus 1/3 cup for work surface)
1/3 teaspoon salt for cooking water
Alfredo Sauce, store-bought or use recipe below
In a large bowl, mix together the mashed sweet potatoes thyme, sage, nutmeg, Old Bay, turmeric, egg, coriander, and white pepper. Add the flour ½ of a cup at a time until a soft dough forms. Dust a work service with the remaining ½ cup of flour. Divide the dough into 6 equal balls. Roll out each ball into a 1-inch wide rope and cut each rope into 1 inch pieces. Roll the gnocchi over the tines of a fork. Transfer the gnocchi to a large baking sheet. Continue with the remaining gnocchi.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the gnocchi and cook until tender stirring occasionally, about 5-6 minutes. Drain the gnocchi using a perforated spoon onto a baking sheet. Serve with Alfredo sauce or brown butter, sage tempura, and pecans.
1/2 cup butter
1 (8-oz.) package cream cheese, softened
½ teaspoon garlic powder
2 cups milk
¾ cup grated Parmesan cheese
1/8 teaspoon ground black pepper
Melt butter in a medium saucepan over medium heat. Add cream cheese and garlic powder, stirring until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan and pepper. Remove from heat when sauce reaches desired consistency. Sauce will thicken. Add milk to thin sauce if desired.
Makes 6 - 8 servings.
Active: 40 min.
Total: 55 min.