Gnocchi is simply fluffy potato pillow bites of deliciousness. Smoke-roast these dumplings for a BBQ twist of flavor. The pan-seared and wood-fired flavor is worth the wait.
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When ready to cook, set the Traeger to 375℉ and preheat, lid closed for 15 minutes.
Spread the pine nuts evenly on a baking sheet, place on the Traeger and toast until golden brown. Remove and set aside.
Prick sweet potatoes all over with a fork. Place them on the grill grate and roast for 45 minutes, or until tender. Remove the potatoes from the heat, slice the potatoes in half and allow to cool.
Once cool, scoop the potatoes from their peels, place into a food processor, and blend until smooth. Add the ricotta, parmesan, salt, pepper, nutmeg, and egg, then blend again. Add the flour and blend until just combined. Chill the dough in the refrigerator for 2 hours.
Sprinkle flour, generously, onto a clean work surface and a baking sheet. Working with 1/4 of the dough at a time, place the dough on your floured surface, sprinkle with flour. With your hands, roll the dough into a long rope about 1" thick. Cut the dough into 1" pieces and place onto the prepared baking sheet. Repeat with remaining dough. Chill in the refrigerator until ready to use.
Place all ingredients for the pesto in a food processor or blender and blend until smooth. Transfer pesto into a bowl. Set aside.
Bring a large pot of water to boil, add about 1 Tbsp of salt to the boiling water. Add the gnocchi to the water for 2-3 minutes. Drain the gnocchi.
When ready to cook, set temperature to High and preheat, lid closed for 15 minutes.
Preheat a cast iron skillet in the Traeger while it gets up to temp. Add 1 Tbsp. butter to the cast iron skillet, add gnocchi and saute for a few minutes until browned. Remove from heat.
Transfer the pan-fried gnocchi into a serving dish, add the pesto and stir to coat gnocchi. Sprinkle with fresh basil and shaved parmesan if desired. Serve and enjoy!
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