Curried goat with potato gnocchi is a uniquely personal dish for chef Nina Compton of Compère Lapin and Bywater American Bistro in New Orleans. It relies on the goat curry of her childhood but substitutes the typical white rice for gnocchi, which she learned as a pasta-making professional cook. The goat is brined and then roasted to enhance its flavor, and the curry explodes with fresh turmeric, ginger, habanero peppers, and star anise.
Check out the recipe: https://www.vice.com/en_us/article/7x5vje/goat-curry-with-sweet-potato-gnocchi-recipe
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