Candied Sweet Potato Gnocchi

Ingredients

 

4 sweet potatoes, peeled, cut into 1½-inch pieces

¼ cup olive oil

1 teaspoon kosher salt

1 egg

2 ½ - 3 cups flour

4 tablespoons butter

1/2 cup salted butter

1/2 cup granulated sugar

1/2 cup packed light brown sugar

½ cup maple sugar (3/4 cup white and 3/4 cup brown can be used instead of maple)

1/4 cup half and half

1/4 cup carnation

1 tablespoon vanilla extract 

1 teaspoon ground cinnamon

1/2 teaspoon kosher salt

1/4 teaspoon ground nutmeg

Directions

 

Preheat oven to 450°.

 

Toss the potatoes, oil, and salt on a rimmed baking sheet. Roast, turning occasionally, until tender and browned, about 35–40 minutes. Remove from the oven and let cool.

 

Once the potatoes have cooled, place them in a large bowl and mash with a fork or potato masher. Add the egg and 2 cups of the flour, mix until a soft dough forms. If dough is too sticky add additional flour, ½ cup at a time.

 

Lightly flour a clean dry surface and divide the dough into 4 equal pieces. Roll each piece into a long rope, about 1-inch in diameter. Sprinkling the dough with additional flour as needed to prevent sticking. Using a pastry scraper or knife, cut the rope into 3/4-inch pieces and transfer to baking sheet. Repeat with the remaining dough.

 

Bring a large pot of water to a boil. Working in batches, cook gnocchi until tender, stirring occasionally, about 4 minutes. Once the gnocchi floats to the top let cook another 30 seconds then drain and transfer to clean rimmed baking sheet. Repeat until all have been cooked.

 

Melt the ½ cup of salted butter in a small saucepan over medium. Add the light, brown and maple sugars and stir well to combine. Stir in the half and half and carnation and simmer on low about 5 minutes. Remove from the heat and stir in the vanilla, cinnamon, salt, and nutmeg. Set aside.

 

Heat the 4 tablespoons of butter in a large skillet over medium heat. Working in batches, add the gnocchi and cook until golden brown, about 2-3 minutes per side. Once all the gnocchi have been browned, add them all back to the pan and cut off the heat. Add the sugar mixture and toss to combine. Enjoy

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