A Thanksgiving Recipe for Yam Gnocchi With Berbere Cream Sauce | Eater
"Opened in late 2021 by business partners William “Trey” Owens and Nar Hovnanian with executive chef Ari Augenbaum, this Jewish–African restaurant in Richmond, Virginia fuses Jewish classics with Ethiopian flavors. A standout is a shlishkas-inspired, breaded yam gnocchi: garnet yams and roasted garlic are mashed into a soft dough, shaped and briefly boiled, then tossed with browned butter, herb-scented breadcrumbs and crisped for texture. The gnocchi is served with a reduced berbere cream sauce — warm, slightly sweet and gently spicy from the Ethiopian spice blend — making it a comforting, layered dish that the chef recommends as an elevated, nostalgia-tinged alternative to typical holiday sides." - Ari Augenbaum
Eater
