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

Ingredients

• 1 package 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 Kosher 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