Sweet Potato Gnocchi with Fruit Ragout

Boil, peel and strain the potatoes. Knead into a dough with butter, flour, semolina, yolk, salt, lemon zest and cinnamon. Form gnocchi and boil in salted water for about 2 – 3 minutes. Caramelize sugar, add honey and Williams pear brandy and pour in apple juice. Let it reduce a bit and add the fruit. Arrange the gnocchi on a plate and spread the fruit ragout on top.

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