Gluten Free Sweet Potato Gnocchi with Light Carbonara Sauce

Serves 3-4

Large, roasted sweet potato, skin removed 1

King Arthur gluten free flour blend 2 cups

Eggs 2

Pro Season All Purpose 1 teaspoon

Nutmeg, pinch

3 Tablespoons butter

Method of prep:

In a medium sized mixing bowl, mash warm sweet potato with a fork until relatively smooth.  Next add the flour, eggs, and seasonings.  Knead the dough gently until it comes together into a dough ball.  Turn the dough ball onto a (GF) floured surface and form into a log.  From the log, cut about a fist sized chunk and roll it into a snake about ½ inch in diameter.  Next cut small pillows from the snake about ½ inch long.  Use a gnocchi board or a back of a fork to roll each gnocchi with a thumbprint on one side, and tines of a fork print or gnocchi board shape on the other. 

Add gnocchi to boiling salted (like sea water) water.  Cook gnocchi until they float. Drain gnocchi in a colander and set aside.  Heat sauté pan over medium high heat.  Add butter and sauté gnocchi until lightly brown.  Top with sauce and toss. 

Light Carbonara sauce

Chicken bone broth 3 cups

Bacon (or turkey bacon), diced 2 strips

Heavy cream 1/2 cup

Fresh sage cut into ribbons 2 Tablespoons

Arrowroot 5 Tablespoons

Pro Seasoning All Purpose TT

Method of prep:

Heat a large skillet on medium high. Add bacon to pan and cook thoroughly. Deglaze pan with chicken stock, reserving ¼ cup of stock for slurry. Bring pan to a boil. In a separate bowl, mix together remaining stock and arrowroot.  Add half of the slurry mixture to the pan and bring to a boil. The sauce should start to thicken. Add cream, sage and seasonings. Bring to a boil and adjust the thickness of the sauce by adding more slurry or plain chicken stock.  Toss gnocchi into sauce and coat thoroughly.