Sweet Potato Gnocchi with Pecan Ricotta
The Culinary Institute of America
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Show Notes
Wow your guests with this delicious vegetarian pasta dish: Sweet Potato Gnocchi with Pecan Ricotta, Roasted Brussels Sprout Leaves and Apple Fennel Salad. The combination of pillowy soft gnocchi, creamy pecan ricotta, and refreshingly crisp apple fennel salad, make this a winning menu option.
This was one of the winning recipes created by Olivia Delisle, a student at The Culinary Institute of America during the New Mexico Pecan Student Innovation Challenge.
Get the Sweet Potato Gnocchi with Pecan Ricotta recipe here!