Sweet Potato Gnocchi with Bell Pepper Cream Sauce
SERVES 4
INGREDIENTS:
Oh yeah, I just love gnocchi. Try doubling this recipe, making one batch with sweet potatoes and the other with Garnet Yams for a killer color contrast. You don't have to be shy with the peppers either. Make mulitple batches of the sauce; red, green, yellow, orange, purple... paint the plate like an artist's palate. Just go crazy!!

I also want to hear from you! Tell me what kind of recipe you'd like me to feature right here. All I want to do is make you happy... is that so wrong?!?!? 		For the Sauce
1 Cup Roasted Red Peppers (you can buy them canned or roast and seed your own)
Juice of one Lemon
1/3 Cup Heavy Cream
1 tsp. Ground Coriander

For the Gnocchi
3/4 Cup Mashed Sweet Potatoes (about 2 medium sweet potatoes)
3/4 Cup Mashed Russet Potatoes (also about 2 potatoes)
1 Clove Garlic, peeled and minced
Kosher Salt and Black Pepper to taste
1/2 tsp. Freshly Ground Nutmeg
2 Egg Yolks
1.5 Cups All Purpose Flour

For the Spiced Yam Chips
1 Garnet Yam
1 tsp. Cayenne Pepper
1 tsp. Ground Cumin
1 tsp. Kosher Salt
1 tsp. Ground Cinnamon
Canola Oil for frying

Freshly Grated Parmesan and Basil Chiffonade for garnish
View Details for Sweet Potato Gnocchi with Bell Pepper Cream Sauce
Method:
 -For the sauce, combine all of the ingredients for the sauce in a food processor and blend until smooth. Spoon onto the bottom of the serving plate.
-Peel some sweet potatoes and russets and bake them in a 400F oven until tender. Press the potatoes through a ricer into a mixing bowl.
-Combine with the garlic, salt, pepper, nutmeg, and egg yolks. Mix in the flour a little at a time until you have a soft dough.
-On a floured surface roll out the dough 1/2" thick. Cut the dough into 1" cubes. Using the tines of a fork, press divots into each gnocchi (this will help the sauce cling to them).
-Bring a pot of lightly salted water to a boil and add a handful at a time. Simmer until the pieces float the top for a full 90 seconds and remove with a slotted spoon.
-For the yam chips, slice the yam on a mandoline into thin strips. Combine the spices and toss the yam strips in the mixture. Bring a saucepan of 3" of oil to about 350F on a candy thermometer (or just when the yams start bubbling instantly when dropped in). Fry the yams about 8 at a time and remove with a slotted spoon when golden brown.
-To serve, place the gnocchi on top of the serve, garnish with parmesan and basil. Serve with the yam chips.  
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