Sweet Potato Gnocchi with Broccoli and Pomegranates in a Maple Cream Sauce

Gnocchi is one of those dishes people think is complicated to make but with a little extra time it’s very easy and so worth it. They are light and pillowy and, paired with this maple cream sauce, it really brings out the natural sweetness. Adding in the broccoli and pomegranates then brings this dish to life as the pomegranates pop in your mouth.

Sweet Potato Gnocchi

Ingredients

• 1 1/2 lbs. (2 large) sweet potatoes
• 1 1/4-1/2 cups all-purpose flour
• 1/2 tsp. salt
• 1/2 tsp. freshly grated nutmeg
• 1 egg beaten
• 1/3 cup finely grated parmesan cheese

Maple Cream Sauce with Broccoli and Pomegranates

• 1 tbsp. olive oil
• 1 tbsp. shallot, peeled and small dice
• 2 garlic cloves, peeled and minced
• 1 cup broccoli florets
• 1 cup pure maple syrup
• 1/3 cup heavy cream
• 3-4 thyme sprigs
• salt and black pepper to taste
• garnish with shaved parmesan and pomegranates

Directions

Preheat the oven to 350 degrees.

Prick the potatoes with a fork and place in the oven for about 1 hour until they are fork tender. Cut them open and let them cool.

Once cooled, remove the skin and mash the potatoes with a masher or push through a ricer into a large bowl. Create a little well in the middle of the potatoes, and add in the salt, nutmeg, eggs and cheese. Then add in the flour and using a rubber spatula or wooden spoon mix all together to combine dough to a ball. The dough should be a little sticky. But if it’s too sticky to handle add a tbsp of flour at a time.

Generously flour the work surface and a rimmed sheet pan to place the gnocchi onto. Cut the dough into quarters. Working with one quarter at a time, roll the dough into a rope about 1/2 inch thick. Use a knife and cut into 1/4 inch pieces. You can use a gnocchi board or fork tines to roll the gnocchi to make the imprints. Place onto the baking pan and continue with the rest of the dough. At this point the gnocchi can be stored in the fridge up to 1 day or boiled off right away.

Bring a large pot of salted water to a boil.

In a saute pan, heat the olive oil over medium heat until it shimmers. Add in the shallot, garlic and broccoli. Season with salt and pepper. Let cook for about 3-4 minutes. Then add in the maple syrup and heavy cream sauce. Let it reduce for a couple minutes to thicken and come together. Add in the thyme.

Cook the gnocchi in batches in the boiling water for about 2 minutes or until they float. Use a slotted spoon to remove the gnocchi and place back on a clean sheet pan to dry for a minute. Continue cooking the rest. Once they are all cooked, heat a non stick pan with a little oil over medium heat and in batches add in the gnocchi and let them sear until golden. Once they are all seared off add into the sauce and let everything come together. Season again and serve. Sprinkle the pomegranates and shaved parmesan over the top and enjoy!