Sweet Potato Gnocchi with Maple, Bourbon, and Rosemary Glazed Pecans (Plant Paradox friendly)

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Sweet Potato Gnocchi with Maple, Bourbon, and Rosemary Glazed Pecans (Plant Paradox friendly)

Ingredients

  • 1 box Cappello’s Sweet Potato Gnocchi
  • 3 tablespoons ghee
  • 2 tablespoons pure maple syrup
  • 2 tablespoons fresh apple cider
  • 2 teaspoons bourbon
  • 1 sprig fresh rosemary (plus more to garnish)
  • 1/4 cup pecan halves
  • Pinch of sea salt

Instructions

  • Cook gnocchi according to package directions. Drain, and set aside in a bowl.
  • In a small saucepan over medium-high heat, melt the ghee with the maple syrup.
  • Whisk in the apple cider, bourbon, and rosemary, and bring to a boil.
  • Reduce heat to low, add the pecans and salt, and stir frequently, 1 to 2 minutes. Remove rosemary sprig and discard.
  • Pour the mixture over the sweet potato gnocchi and gently stir to coat.
  • Serve warm garnished with rosemary, as desired.

Additional Info

  • Yield: 2-3 servings
  • Prep time: 5 minutes
  • Total time: 25 minutes