sweet potato gnocchi

This sweet potato gnocchi incorporates a tangy brown butter balsamic sauce with sweet shallots and a bright herby finish.

1/4 pound Russet potatoes (cut in half lengthwise)
3/4 pounds sweet potatoes (cut in half lengthwise)
1 large egg
1 to 2 cups all purpose flour
1 tbls olive oil
2 tsp salt
3 tbsp butter
3 sprigs rosemary, and 3 sprigs thyme
garnish of Parmesan cheese

Brown Butter Sauce:
2 shallots sliced thinly
3 tbsp balsamic vinegar

View the full recipe at Chew and Taste →