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ricotta & sweet potato gnocchi with buttermilk mornay, fresh figs, and pancetta

localmilkblog.com
  • minutes
  • Serves 4

INGREDIENTS

1 serving

sweet potato

1 serving

sweet potato

2 lbs

sweet potatoes

1 large

egg yolk

2/3 cup

skim milk ricotta

1 1/2 cups

all purpose flour

1 pinch

nutmeg

1/4 tsp

cinnamon

2 Tbsps

butter

3 Tbsps

all purpose flour

2 cups

buttermilk

1 serving

fresh nutmeg

1 serving

cayenne

1/4 tsp

salt

2 ozs

gruyere cheese

12

figs

6 slices

pancetta

1 serving

fresh chives

1 serving

live lobster

1 serving

buttermilk

1 serving

autumn

10 1/100

1 serving

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1 serving

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