I need to eat more gnocchi.
- 1.5 lbs Sweet Potatoes
- 1 1/2 cups AP Flour (will vary by how much you need to add)
- 1/2 tsp cinnamon
- 1 egg yolk
- 1 1/2 cups mushrooms
- 1 1/2 cups brussel sprouts
- 2 tbs butter
- 2 tbs olive oil
- Salt and Pepper to taste
- 1/2 tsp red pepper flakes
- 1/4 cup balsalmic vinegar
- 1/4 cup chopped sage
- 3 cloves of garlic
- crumbled goat cheese
- Pre heat oven to 450˚. Poke the sweet potatoes all over with a fork. Place on aluminum covered baking sheet. Put in oven for 30 minutes. Flip and bake for another 20 minutes or until soft to the touch
- Immediately split them open when they are done and allow to cool slightly. Peel skins off and mash the potatoes right onto a skillet over medium heat (this takes away lots of the excess liquid which is the key to light fluffy gnocchi). Allow to cook for about 5 minutes, swishing the potato around so that it doesn't burn.
- Allow to cook slightly, then add cinnamon and the egg yolk, stirring to combine. Add 1/4 cup of flour and continually add until you have a dough that is workable. Again, the key is to have light fluffy pillows of goodness so don't overdo the flour as that weighs it down.
- Cover a flat surface with flour and coat your hands with it. Roll out the dough into long ropes and cut the gnocchi to a desired bite size. Place the finished gnocchi on flour covered parchment paper baking sheet. Then using the back of a fork push it into the gnocchi so that it makes a ringed imprint.
- Woo! You're done! Stick those puppies in the freezer until you're ready to use 'em
Sauce & Veggies
- Melt 2 tbsp of butter in a skillet over medium heat and wait until it starts to bubble. Add mushrooms and brussel sprout halves with the sliced half down. Don't touch them for 5 minutes to allow them to caramelize. After 5 minutes, stir once and then leave them alone again for about 2 minutes.
- Add salt and pepper, red chili flakes, garlic and chopped sage. Stir to combine. Add more butter if necessary, and 1/2 the balsamic vinegar. Turn off the heat after about 30 seconds.
- Bring a pot of salted water to a boil and add the gnocchi. Remove them with a slotted spoon when they float to the top and move directly onto your skillet with the brussels and mushrooms.
- Turn the skillet back onto medium heat and this again allow the gnocchi to sear for about 2 minutes or until nice and golden and crispy. Stir once and allow to sear without touching for one more minute. Add the rest of the balsamic and transfer to plates.
- Top with the goat cheese and enjoy every glorious bite.