Gluten Free Sweet Potato Gnocchi with Light Carbonara Sauce

Gluten free sweet potato gnocchi

Large, roasted sweet potato, skin removed 1

King Arthur gluten free flour blend 2 cups

Eggs 2

Salt 1 tsp

Pepper ¼ tsp

Nutmeg pinch

Method:

In a stand mixer with paddle attachment, blend sweet potato until smooth. Add half the flour and mix until incorporated. Add remaining flour, eggs and seasoning and mix until smooth. Place mixture in a piping bag.

Pipe 1 inch sized gnocchi into boiling, salted water. Cook gnocchi until they float. Drain gnocchi in a colander and set aside. Heat sauté pan over medium high heat. Add a tablespoon of butter and sauté gnocchi until lightly brown. Top with sauce and toss.

Light Carbonara sauce

Chicken stock 3 cups

Bacon (or turkey bacon), diced 2 strips

Heavy cream 1/2 cup

Fresh sage cut into ribbons 2 tablespoons

Corn starch 5 tablespoons

Salt and pepper TT

Method:

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 corn starch. 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.