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Sweet Potato Gnocchi with Rosemary Parmesan Cream Sauce

Tieghan, Half Baked Harvest
  • 90 minutes
  • Serves 6

INGREDIENTS

1 tbsp

Rosemary, fresh

2

Sweet potatoes, medium

1

Egg, large

2 cups

All-purpose flour

1 pinch

Cayenne pepper

1 tsp

Kosher salt

1

Kosher salt and pepper

1 pinch

Nutmeg, fresh grated

4 tbsp

Butter

1 cup

Heavy cream

1/3 cup

Parmesan, fresh grated

1/2 cup

Whole milk ricotta