Pork Loin with Sweet Potato Gnocchi

Tonight's meal was a shot in the dark and was made with the only things we had left in the fridge and on the shelf. Well, the half a pork loin was from a previous roast I made, so this was frozen--but thawed it in marinade.

Marinade:
1/2 c Spiced Rum
1-2 tbl Apple Butter (this has become a perfect way to add apple flavor to everything without adding apples--even drinks made with spiced rum)
2 tbl butter
let sit, turned until thawed--several hours.

Roasted pork--heat in 450 oven until crispy brown top then reduced to 350 and thermometer until 157--then removed, covered with foil and let sit until temp raised to about 165.

Gnocchi
We have been making our own pastas lately--cavatelli last week--mostly gnocchi though, cause it's filling and takes a potato and egg. So, this time, we went with sweet potato gnocchi. One large Sweet Potato, cut in half and sliced in half--placed skin sides up on well oiled foil pan in 350 oven 20-40 minutes until very very mushy.

Removed skins when done, mushed, added egg, salt pepper, and enough flour to form dough. Made Gnocchis (I am not going to go through this procedure in detail--you can get it anywhere on the web...).

After gnocchi rolled, put in boiling water until floating, removed, set in cast iron pan with hot butter and chopped sage/rosemary, let butter coat gnocchis and remove from skillet.

Remove roast from its pan, scrape juices into skillet that had gnocchis in it--add a little spiced rum, tbl butter, and reduce a little until alcohol is cooked off (adjust seasoning here)--add gnocchi, coat and done. Deglaze pan with a little more rum after removal of gnocchis. We sliced the pork and laid it over the gnocchis. Very good.