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Sweet Potato Gnocchi with Jalapeno Cheddar Beer Dip

Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Servings 6
Author Emily @ Zen & Spice

Ingredients

For the gnocchi

  • 2 cups mashed sweet potato about two large
  • 1 cup Cabot Seriously Sharp Cheddar Cheese shredded
  • 1 1/2 cups all purpose flour
  • 1 Tbsp butter
  • 2 tsp olive oil
  • garlic salt to taste

For the cheddar beer sauce

  • 3 Tbsp butter
  • 3 Tbsp all purpose flour
  • 1 cup light beer
  • 1/2 cup milk
  • 2 cloves garlic minced
  • 1/2 tsp dry mustard
  • 1/4 tsp Worcestershire sauce
  • 3 cups Cabot Seriously Sharp Cheddar Cheese shredded
  • 1/4 tsp cayenne
  • 1/2 jalapeno seeded and minced
  • salt & pepper to taste

Instructions

For the gnocchi

  1. Bake the sweet potatoes at 400F for approximately 1 hour until soft.
  2. Take the peel off of the potatoes and add to a large bowl. Use a potato masher to finely mash the potatoes. Add the cheese and stir to combine.
  3. Add 1/4 cup flour at a time, combining with the potato masher. The dough will form into a ball that is slightly sticky to the touch. Knead the dough on a floured surface for about thirty seconds.
  4. Divide and roll into thirds, and cut into gnocchi. Drop into boiling water, boil for 3-4 minutes or until the float to the surface. Drain on a paper towel. Heat the butter and olive oil in a large pan over medium heat and stir fry the gnocchi for 3-4 minutes, until slightly crispy. Add garlic salt to taste.

For the sauce

  1. Melt the butter in a saucepan. Whisk in the flour and cook for a minute or so. Add the beer, milk, garlic, mustard, Worcestershire sauce and jalapeno. Stir with a wooden spoon frequently until sauce thickens, 5-7 minutes. Remove from heat and stir in the cheese, cayenne, salt and pepper.