Recipe: Sweet Potato Gnocchi
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Sweet Potato Gnocchi With Pearl Onions and Arugula
6 to 8 servings
At Rock Creek restaurant, this main-course dish is served with wild mushrooms, a vegetarian demi-glace and crumbled feta cheese. White or yellow sweet potatoes may be used, but the latter look nicer in the red-wine glaze. Adapted from executive chef Frederic Przyborowski.
2 cups packed cooked and cooled sweet potatoes (from 1 1/2 pounds)
1/4 teaspoon mace
2 teaspoons kosher salt
3 cups flour, plus more for the work surface
1 tablespoon olive oil
About 10 ounces pearl onions, peeled and blanched*
Leaves from 1 sprig of thyme
1 teaspoon finely minced garlic
1/4 cup dry red wine
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