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.