Sweet Potato Gnocchi with Winter Spice Buerre Blanc
(2-3) sweet potatoes, medium to large
(1c) flour, plus another undetermined amount for the pasta making...
pinch of the following: salt, pepper, nutmeg, allspice, cinnamon
-Bake sweet potatoes for about 45-1hour on 400 until fork tender. Bring a stock pot of salted water to a boil. Scrape potato out of skin onto a work surface. Create a well, add egg yolk & seasonings. Blend together, adding flour a little at a time until a soft but not sticky dough forms. Roll dough into 6"x1/2" cylinders, cut into small dumpling sized pieces, roll across a fork. Add the gnocchi to the boiling water, stirring occasionally. When the pasta floats, transfer to a cold water bath.
(2tbsp) apple cider vinegar
(1) medium onion, chopped
-Reduce all ingredients except butter until the liquid is nearly a paste. Remove from heat, strain and slowly whisk in butter until a uniform sauce is created
-Toss gnocchi in a pinch of brown sugar. Saute gnocchi in some butter until browned on the sides. Remove from butter, top with buerre blanc & fresh green onion
Chocolate Chess Tarts with Toffee & Almonds
(1 1/4c) graham cracker crumbs
-Melt butter. Mix sugar, graham crumbs & butter until uniform. Press into muffin pan bottoms, bake at 350 for 7 min. Allow to cool
(8pcs) Hershey's Extra Creamy chocolates with toffee & almonds
-Melt the chocolate & butter in double boiler. Add to all other ingredients, whisk with mixer or hand blender for 5min. Pour mix into graham crumb crusts, bake at 350 for 30min.
Cool & enjoy!