Sweet Potato Gnocchi with a Rosemary Ghee Sauce

INGREDIENTS:

• 4 small sweet potatoes (about 1 cup mashed up)

• ¼ cup ricotta cheese

• 1½ teaspoons chia seeds + 4 tsp. water

• 1 ⅓ cups all-purpose flour

• ½ teaspoon Himalayan pink salt

ROSEMARY GHEE SAUCE:

• 2 tablespoons ghee

• 1 ½ teaspoons chopped fresh rosemary

• 2 more tablespoons of melted ghee mixed with 6 tablespoons cashew milk

• ⅓ cup fresh grated parmesan

• pinch nutmeg

• Himalayan pink salt & pepper

HOW TO MAKE IT:

1. Bring a large pot of salted water to a boil.

2. Peel 4 small sweet potatoes, and boil for 15 minutes.

3. Prepare chia egg by mixing chia seeds and water and letting sit for several minutes.

4. Remove sweet potatoes from water and cut into small cubes. Add to a blender or food processor to puree.

5. In a medium-sized bowl, mix together sweet potato puree, ricotta cheese, chia egg, flour and salt. Add more flour as needed until a dough forms.

6. Roll out dough on well-floured surface into a rope about ¾" thick.

7. Using culinary scissors, cut 1" pieces and drop into boiling water.

8. Cook for about 3-5 minutes, or until gnocchi rise to the top. Remove with a slotted ladle and place in a bowl.

9. While gnocchi is cooking, melt 2 tablespoons of ghee in a sauce pan. Add rosemary and keep moving for 3-5 minutes.

10. In a separate bowl, melt the remaining 2 tablespoons of ghee in the microwave and add 6 tablespoons of cashew milk to the melted butter. Mix well before adding to the rosemary sauce.

11. Add parmesan cheese, nutmeg, salt, and pepper to the sauce.

12. Once the sauce has thickened, add gnocchi and stir until it's fully covered in the sauce. Pour onto a plate and serve.