Yam Gnocchi with Apricot Stilton & Honey Brown Butter Sauce Recipe & Holiday Ideas!

(This isn’t an actual photo of it, but I just threw a few ingredients together for the sake of a picture)

Yam Gnocchi with Apricot Stilton, Pecans & Honey Brown Butter Sauce Recipe

So last week I introduced the launch of some holiday recipes, starting off the series with a Prosciutto & Burrata Appetizer. This week I’m going to be showcasing the use of yam gnocchi. Thanks to Bosa Foods, the European, especially Italian gourmet foods store for helping me out again.

I love to cook, but I’m not a chef. I also don’t measure and I rarely use a recipe, unless I’m baking. So please adjust accordingly as my recipes are more of a guideline. I’ll admit, my recipes are for those that are comfortable in the kitchen. Are you still reading? I hope I didn’t scare you off…

I basically half made the recipe for a general idea and just to get a photo, so technically I’ve never tested the full thing. But I trust it enough to publish it on the blog. I imagine the taste a lot of the time. Probably why I can write so much as well lol.

I like the savoury and the sweet combination and I like to experiment a lot in the kitchen. I’ll call it “creative cooking”. I’ll probably never see anything I make on an actual menu… actually not true because I just launched my Follow Me Foodie Christmas gelatos! Yay! Sorry, I’m excited about that. Anyways I encourage you to get creative and change things around to suit your taste buds.

This recipe is great as a side dish or good for any vegetarians you might have to plan/cook for during the holidays. My suggestion would be to give them this recipe so they can make their own. 🙂

Yam Gnocchi with Apricot Stilton, Pecans & Honey Brown Butter Sauce Recipe

Ingredients:

This recipe serves 4.

Available at Bosa Foods

  • ____ g of Zara’s Yam Gnocchi (portion for 4)

    • $10.90/kg
    • There are other varieties and brands out there and certainly feel free to make your own, but if you’re looking to save some time, then this is an option.
    • Mine didn’t turn out so well because it was sitting in my car for a while before I put it back to refreeze.
    • They plump up pretty big and they get really soft.  They’re sweet in flavour and I’m pretty sure unsalted.
  • A block of Apricot Stilton cheese
  • 1/4 cup pecan pieces (I used walnuts, whatever you have on hand)
  • 1/4 cup dried cranberries
  • 1/4 cup butter
  • 1 tbsp honey
  • 2 sprigs of Thyme
  • 1/2 tsp cinnamon
  • 1/2 tsp nutmeg
  • Salt & pepper

Directions:

1. Bring salted water to a boil and cook gnocchi according to instructions.

2. Melt butter in a pan. Add Thyme leaves, cinnamon, nutmeg, and honey. Turn heat to medium-high and stir continuously until ingredients are combined, butter is browned and it smells aromatic. When it’s light brown in colour remove from heat because it continues to cook. It should not be burnt or bitter, but almost nutty.

3. Toss in the pecan pieces and coat. Remove pecans from liquid, place on baking sheet and toast in oven on low temperature until browned.

4. Drain gnocchi and toss into browned butter.

5. Season with salt and pepper until taste. Add dried cranberries. Cook until heated through and ingredients are combined.

6. Plate and top with crumbled Apricot Stilton cheese and toasted pecan pieces. Use as much or as little brown butter sauce as necessary.

Voila! It’s really super easy if you can understand my instructions. Good luck!

Follow Me Foodie Tasty Twists

1. Try using fresh cranberries rather than dried.

2. Yam Gnocchi would also go well with a prosciutto cream sauce & sweet green peas.

3. Easy appetizer: Lightly bread yam gnocchi in a Parmesan Panko crust and flash fry until golden brown. Serve with balsamic fig reduction for dipping.

Casa Rinaldi Variety of Extra Virgin Olive Oils – 6 18mL mini bottles $9.99 (Bosa Foods)
Basil, Pepperoncini (Sweet Italian peppers), Lemon, Truffle, Balsamic, Olive

You may also lightly drizzle mini piles of Parmesan Panko crusted gnocchi with a variety of olive oils.

Please leave comments. Feedback on my imaginative recipes will be valued. Thank you!

Enjoy & Indulge!

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