Autumn Sweet Potato and Apple Gnocchi

Serves: 10 lbs. raw dough


  • 12 Granny Smith, Rome or Macintosh Apples peeled, small diced
  • 3 Red Bell Peppers cut brunoise
  • 1 gallon prepared No Added MSG Harvest Vegetable Base
  • 2 tsp. White Pepper
  • 8 cups Semolina Flour
  • 3 Tbsp. Instant Food Thickener
  • 7 Egg Yolks
  • ¾ lb Sweet Potatoes
  • Fresh Sage Leaves, minced
  • Unsalted Butter
  • Fresh Shallots, minced
  • Ginger Puree
  • Freshly Ground Black Pepper
  • Paresan Cheese, good quality


  1. 1 Wash sweet potatoes very well, cut in half and bake in 350°F oven until very soft.
  2. 2 Let potatoes cool slightly and remove skin.
  3. 3 Puree and blend in egg yolks with white pepper.
  4. 4 Cut in semolina flour and RC Instant Food Thickener to potato mixture with a pastry cutter until all flour is incorporated.
  5. 5 Place dough on parchment lined sheet pan, cover & let rest for at least 2 hours.
  6. 6 Roll out gnocchi in 1 inch thick ropes and cut into ½ inch pieces.
  7. 7 Using a fork dusted with flour gently rub the gnocchi off the fork to form.
  8. 8 Cook formed gnocchi in prepared RC Harvest Vegetable Base for 5-6 minutes.
  9. 9 While gnocchi is cooking, in a sauté pan add butter, red pepper, apples, sage, minced shallots and RC Ginger Puree.
  10. 10 Sauté 2-3 minutes, add strained cooked sweet potato gnocchi and some cooking liqueur.
  11. 11 Season with black pepper and top with Parmesan cheese before serving.


Value Added Suggestion:

Quartered cremini mushrooms, sweet potato puree or even sautéed shrimp can be added to the dish. To “Umamify” the dish simply add a dash of RC Umami Sensations™ Mirepoix and Kokumi Powders.
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