Sweet Potato Gnocchi with Cherry Tomatoes

Gnocchi:

• 3 cups sweet potatoes
• 1 1/2 - 2 cups all-purpose flour
• 1 egg
• 1/8 teaspoon nutmeg
• salt
• black pepper

Sauce:

• 1 cup cherry tomatoes
• 4 tablespoons roasted garlic oil
• 5 cloves roasted garlic
• 4 tablespoons parsley, chopped
• ½ cup heavy cream
• 4 tablespoons balsamic reduction
• 2 tablespoons fresh basil

1. Set oven to 400℉.
2. For the sweet potato puree: Place sweet potatoes on a sheet pan and bake until fork tender. When the potatoes have cooled, peel the skin off and mash.
3. Place the mashed potato in a large bowl. Sprinkle the nutmeg on top and make a well in the center.
4. Crack 1 egg in a separate small bowl and whisk.
5. Add the egg to the well in the bowl of potatoes.
6. Add 1 1/2 cups of flour and stir with a spatula.
7. When the mixture starts to come together, dump out on the table and continue to gently fold until the mixture forms a dough.
8. Cut dough into 4 equal portions.
9. Roll out dough into long ropes approximately 1 inch diameter. If the ropes break it is ok, just push them back together.
10. Cut ropes onto 1-inch pieces and place on a floured sheet pan and let rest.
11. Fill a pasta pot with water, generously salt, and bring to a full roiling boil.
12. While waiting for water to boil, heat a sauté pan and add the roasted garlic oil and butter. On medium heat. When butter is melted and hot add tomatoes and garlic.
13. Drop gnocchi into the boiling water. Gnocchi will sink to the bottom of the pot so  gently stir to make sure they do not stick.
14. When the Gnocchi floats to the top, let it simmer for a minute, then strain, and add to tomatoes.
15. Pour in cream and let reduce by half. Season with salt and pepper
16. Drizzle balsamic cream (reduction) on plate and gently pile gnocchi on top.
17. Sprinkle it with parmesan and chiffonade basil.

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