Served with a berbere cream sauce, Ari Augenbaum’s gnocchi takes its inspiration from Hungary and Ethiopia
½ teaspoon chopped fresh thyme, or ¼ teaspoon dried thymePreheat the oven to 375 degrees. Place the yams on a small baking sheet, prick all over with a fork, and roast until tender when squeezed, about 1 hour.Meanwhile, make the roasted garlic. Combine the garlic with the oil in a ramekin or small dish and roast until golden brown and softened, stirring halfway through cooking, 25 to 30 minutes. Mash with a fork and set aside.
Working in batches of about a dozen at a time, cook the gnocchi in the simmering water until they float to the top. Use a slotted spoon to transfer the gnocchi to the ice water bath as they are done. Repeat with remaining gnocchi. Drain the gnocchi and place them on the parchment-lined baking sheet. Make the cream sauce. Pour the cream into a small saucepan and add the garlic.
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