CHILDREN’S RECIPE: Crispy Sweet Potato with Mint Yogurt
Ingredients:
1 quarter Sweet Potato Gnocchi Mix
2 oz Fresh Goat Cheese
3 Eggs, mixed
4 oz Bread Crumbs
4 cups Corn Oil
4 oz Vanilla Yogurt
1 tbsp Chopped Mint

Method of Preparation:
Use the one saved section of sweet potato gnocchi mix, add the fresh goat cheese. Put into the whisked eggs then bread crumbs. Bring the corn oil up to 350f. Cook in the oil until golden brown crispy and remove.

Mix in yogurt with chopped mint for dipping sauce.

Place the crispy sweet potato on a plate. In a small bowl place the yogurt to dip the crispy sweet potato in.

Mix in yogurt with chopped mint for dipping sauce.

FAMILY RECIPE: Sweet Potato Gnocchi
Ingredients:
2 lb Sweet Potato, about 2 Sweet potatoes
1 cup Flour
6 oz Olive Oil
4 oz Butter
4 oz Aged Hard Goat Cheese
1 oz Fresh Sage
1 oz Fresh Arugula
Salt and Pepper

Method of Preparation:
Remove the skin from the sweet potato and cut into two-inch pieces and boil in water until soft.

Mash the potato to a purée. Season with salt and pepper. Work and knead until all the flour is combined and form into a ball. Place on a cutting board with flour and cut in four sections (save one section for baby recipe) and roll into a ½ inch rope. Then cut in ½ inch piece.

In a pot with boiling water add the gnocchi when they float remove and place on a sheet pan with a paper towel.

Have a hot pan add olive oil then sauté until golden brown. Add butter let brown, then add the sage and grated aged hard goat cheese. Lastly, add the arugula and wilt slightly.

Serve in a pasta bowl. Sprinkle more cheese on top.