Sweet Potato Gnocchi with Pistachio Brown Sugar Cream Sauce

I love that spring is just around the corner, but that means there is limited time left to enjoy rich, hearty dishes.  Soon we’ll all be craving spring strawberries and asparagus, so we might as well enjoy sweet potatoes while there is still a gentle snow outside. -Amanda
Sweet Potato Gnocchi with Pistachio Brown Sugar Cream Sauce 

Sweet Potato Gnocchi:

2 sweet potatoes, roasted, peeled and mashed finely

3 cups flour

1/4 tsp. nutmeg, ground

1 teaspoon salt

2 tablespoons extra virgin olive oil

4-6 shallots, sliced

1/2 tablespoon fresh thyme

2 large cloves garlic, minced

salt and pepper to taste

Pistachio Brown Sugar Cream Sauce:

5 ounces cashews, soaked overnight and drained

2 ounces pistachios, soaked overnight and drained

1 cup vanilla almond milk

1/4 cup brown sugar

1/4 teaspoon nutmeg, ground

1/2 teaspoon ginger, ground

3/4 teaspoon salt


1.  For gnocchi:  In a bowl, combine mashed sweet potato with spices and flour.  Knead until a soft dough forms.  Divide the dough into 6 pieces and roll out into ropes.  Cut the ropes into bite sized pieces.  Boil for 3-4 minutes, or until they float to the top.  In a large saucepan, sautee shallots, garlic and thyme in olive oil over medium heat.  Transfer the cooked and drained gnocchi to the sauteed shallots.  Serve with pistachio brown sugar cream sauce.

2.  For cream sauce:  Drain the cashews and pistachios.  Put the nuts in a blender and cover with almond milk.  Puree until smooth and creamy.  Add more water if the sauce looks too thick.  It will be very thick, but should pour.   In a small saucepan, combine nut cream with brown sugar and spices.  Serve over the gnocchi.


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