{"id":24016,"date":"2022-01-30T08:13:00","date_gmt":"2022-01-30T15:13:00","guid":{"rendered":"https:\/\/www.arizonafoothillsmagazine.com\/taste\/?p=24016"},"modified":"2022-01-26T20:14:55","modified_gmt":"2022-01-27T03:14:55","slug":"recipes-with-chef-william-turner-vegan-sweet-potato-gnocchi","status":"publish","type":"post","link":"https:\/\/www.arizonafoothillsmagazine.com\/taste\/phoenix-recipes\/recipes-with-chef-william-turner-vegan-sweet-potato-gnocchi","title":{"rendered":"Recipes with Chef William Turner: Vegan Sweet Potato Gnocchi"},"content":{"rendered":"\n<p>Growing up in South Carolina, sweet potatoes were a staple in our household. Now, usually, those potatoes are served drenched in butter and brown sugar, resembling a decadent dessert more than a vitamin-rich, nutrient-packed side dish. And seldom were they the entr\u00e9e. This vegan-friendly take on gnocchi, the classic dumpling usually made with white potatoes, is sure to pack tons of flavor to keep those taste buds exploding.&nbsp;<\/p>\n\n\n\n<p>Not only is this dish vegan and flavorful, it\u2019s also very doable and pretty easy to execute at home.&nbsp; Like everything I cook, I encourage you to make this dish your own. \u2014Chef William Turner<\/p>\n\n\n\n<div class=\"wp-block-media-text alignwide is-stacked-on-mobile\"><figure class=\"wp-block-media-text__media\"><img  loading=\"lazy\"  decoding=\"async\"  width=\"768\"  height=\"1024\"  src=\"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2022\/01\/26200724\/71414FA9-9CB9-4D7E-AA55-3726DFDB1FFC-80x107.jpeg\"  alt=\"\"  class=\"wp-image-24020 size-full pk-lqip pk-lazyload\"  data-pk-sizes=\"auto\"  data-ls-sizes=\"auto, (max-width: 768px) 100vw, 768px\"  data-pk-src=\"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2022\/01\/26200724\/71414FA9-9CB9-4D7E-AA55-3726DFDB1FFC-768x1024.jpeg\"  data-pk-srcset=\"https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2022\/01\/26200724\/71414FA9-9CB9-4D7E-AA55-3726DFDB1FFC-768x1024.jpeg 768w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2022\/01\/26200724\/71414FA9-9CB9-4D7E-AA55-3726DFDB1FFC-225x300.jpeg 225w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2022\/01\/26200724\/71414FA9-9CB9-4D7E-AA55-3726DFDB1FFC-1152x1536.jpeg 1152w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2022\/01\/26200724\/71414FA9-9CB9-4D7E-AA55-3726DFDB1FFC-1536x2048.jpeg 1536w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2022\/01\/26200724\/71414FA9-9CB9-4D7E-AA55-3726DFDB1FFC-380x507.jpeg 380w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2022\/01\/26200724\/71414FA9-9CB9-4D7E-AA55-3726DFDB1FFC-800x1067.jpeg 800w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2022\/01\/26200724\/71414FA9-9CB9-4D7E-AA55-3726DFDB1FFC-1160x1547.jpeg 1160w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2022\/01\/26200724\/71414FA9-9CB9-4D7E-AA55-3726DFDB1FFC-80x107.jpeg 80w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2022\/01\/26200724\/71414FA9-9CB9-4D7E-AA55-3726DFDB1FFC-60x80.jpeg 60w, https:\/\/media.arizonafoothillsmagazine.com\/taste\/wp-content\/uploads\/2022\/01\/26200724\/71414FA9-9CB9-4D7E-AA55-3726DFDB1FFC-scaled.jpeg 1920w\" ><\/figure><div class=\"wp-block-media-text__content\">\n<h5 class=\"wp-block-heading\" id=\"the-pomodoro-sauce\">The Pomodoro Sauce<\/h5>\n\n\n\n<p>What is a pomodoro? It\u2019s basically a smooth marinara that\u2019s not chunky.&nbsp;<\/p>\n\n\n\n<h5 class=\"wp-block-heading\" id=\"ingredients\">Ingredients<\/h5>\n\n\n\n<ul class=\"wp-block-list\"><li>2 pounds of cherry tomatoes, halved<\/li><li>6-8 cloves garlic<\/li><li>1 small chili pepper diced<\/li><li>1 tsp dry basil<\/li><li>2 tsp EVOO (extra virgin olive oil)<\/li><li>Salt and pepper to taste<\/li><\/ul>\n<\/div><\/div>\n\n\n\n<p>Start by adding all the ingredients to a hot pan on medium heat, bring to a simmer, reduce to low and cover for about 15 minutes. Remove from stove and use an emersion blender until desired consistency is reached, less than a minute.<\/p>\n\n\n\n<h5 class=\"wp-block-heading\" id=\"the-gnocchi\">The Gnocchi<\/h5>\n\n\n\n<ul class=\"wp-block-list\"><li>3 pounds of sweet potatoes- cooked, cool, and mashed or (Riced)<\/li><li>2.5 cups of AP flour<\/li><li>1 Teaspoon Salt<\/li><li>.5 teaspoons of pepper<\/li><\/ul>\n\n\n\n<h5 class=\"wp-block-heading\" id=\"h-directions\"><span id=\"directions\">Directions<\/span><\/h5>\n\n\n\n<p id=\"h-now-there-are-a-lot-of-different-styles-to-how-to-roll-the-gnocchi-and-how-to-cook-it-my-approach-is-a-little-unusual-but-gives-me-the-best-results\">Now there are a lot of different styles to how to roll the gnocchi and how to cook it. My approach is a little unusual, but gives me the best results.<\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>Combine all dry ingredients and fold in to your mashed sweet potato. Continue to mix until a sweet potato dough is formed. <\/li><li>Dust a clean surface with flour and begin to work the dough. <\/li><li>Rolling into a half-inch thick, use a pizza cutter to cut into .5 inch squares. <\/li><li>Refrigerate for 20 minutes.<\/li><li>Place an even layer of the dumplings into a lightly oiled skillet, and saut\u00e9 1 minute on each side until slightly brown. <\/li><li>Add the pomodoro sauce straight to the pan covering the gnocchi and bring to a simmer. <\/li><li>Finish this dish with fresh herbs, coconut milk, and vegan parmesan cheese.\u00a0<\/li><li>Enjoy!<\/li><\/ul>\n\n\n\n<p>Whether it\u2019s a celebrity dinner, bachelorette party or corporate event,&nbsp;<a href=\"https:\/\/www.arizonafoothillsmagazine.com\/people\/chefs\/trendsetter-to-know-chef-william-turner\" target=\"_blank\" rel=\"noreferrer noopener\">Chef William Turner<\/a>&nbsp;has made a name for himself as the Valley\u2019s go-to private chef. Learn more at&nbsp;<a href=\"https:\/\/www.chefwilliamturner.com\/\" target=\"_blank\" rel=\"noreferrer noopener\">www.chefwilliamturner.com<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"Finish off this flavorful dish with fresh herbs, coconut milk, and vegan parmesan cheese.\u00a0\n","protected":false},"author":3,"featured_media":24020,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[4],"tags":[16612,16587,16631,16632],"class_list":{"0":"post-24016","1":"post","2":"type-post","3":"status-publish","4":"format-standard","5":"has-post-thumbnail","7":"category-phoenix-recipes","8":"tag-chef-turner","9":"tag-chef-william-turner","10":"tag-gnocchi","11":"tag-gnocchi-recipe","12":"cs-entry","13":"cs-video-wrap"},"yoast_head":"<!-- This site is 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