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Sweet Potato Gnocchi with Brussels Sprouts in a pan.

Sweet Potato Gnocchi with Crispy Brussels Sprouts


Description

If you’re looking for a delightful and wholesome meal that brings together the comforting flavors of sweet potatoes and the crispy goodness of Brussels sprouts, then this Sweet Potato Gnocchi with Crispy Brussels Sprouts recipe is exactly what you need.


Ingredients

Scale
  • 1-pound sweet potatoes (approximately 2 medium-sized)
  • 1 cup flour, plus
  • 1 1/2 teaspoon salt, divided
  • 1 pound Brussels sprouts
  • 1 1/2 tablespoons oil
  • 23 tablespoons butter
  • 2 tablespoons freshly grated Parmesan cheese

Instructions

  1. Prepare the sweet potatoes by either microwaving them for 7 to 10 minutes wrapped in a damp paper towel until tender, or roasting them at 400°F (200°C) for about 40 minutes after poking them with a fork. While they cook, shave or slice the Brussels sprouts into ribbons.
  2. Heat the olive oil in a large pan over medium heat. Sauté the sliced Brussels sprouts, allowing them to brown slightly. Stir occasionally.
  3. Once the sweet potatoes are tender, let them cool a bit and then remove the flesh. Either run it through a potato ricer into a bowl, or mash thoroughly with a fork. Combine the mashed sweet potatoes with 1 cup of flour and 1 teaspoon of salt. Knead the mixture on a flat surface for about a minute, adding more flour as needed to reduce stickiness.
  4. Divide the dough into 4 equal pieces. On a floured surface, roll each piece into a long rope and cut it into 1-inch pieces. You can leave the gnocchi as is or create ridges with a fork or gnocchi board for texture.
  5. Bring a pot of water to a boil. Salt. Carefully place the gnocchi into the boiling water and cook until they float to the top, indicating they’re done.
  6. Once the gnocchi float, transfer them directly into the pan with the crispy Brussels sprouts. Add the butter and continue cooking for an additional minute, stirring gently to coat the gnocchi and Brussels sprouts evenly.
  7. Taste for salt. Plate the Sweet Potato Gnocchi with Crispy Brussels Sprouts and garnish generously with freshly grated Parmesan cheese and cracked black pepper.
@charlottefashionplate

Sweet Potato Recipe! If you’re looking for a delightful and wholesome meal or side dish for Thanksgiving that brings together the comforting flavors of sweet potatoes and the crispy goodness of Brussels sprouts, then this Sweet Potato Gnocchi with Crispy Brussels Sprouts recipe is exactly what you need. This sweet potato dish not only satisfies your taste buds, but also offers a healthy alternative to traditional gnocchi by incorporating the nutritious goodness of sweet potatoes. #sweetpotato #sweetpotatoes #gnocchi #sidedish #thanksgivingrecipes #thanksgivingsides #thanksgivingvibes

♬ Stories 2 - Danilo Stankovic

Notes

  • Choose medium-sized, firm sweet potatoes for even cooking and ideal texture.
  • Aim for a soft but not overly sticky dough consistency when combining sweet potatoes, flour, and salt.
  • Add additional flour, as needed. 
  • Create ridges on the gnocchi using a fork or gnocchi board to help sauce adhere better.
  • Avoid overcrowding the boiling water when cooking gnocchi to prevent sticking; remove cooked gnocchi promptly as they float to the surface.
  • Slice Brussels sprouts into ribbons for quicker cooking and crispy edges when sautéing.
  • Taste and adjust seasoning before serving; a dash of extra salt or Parmesan cheese can enhance the dish.
  • Garnish with freshly grated Parmesan cheese and cracked black pepper.
  • Substitute the all-purpose flour with a gluten-free option
  • To make vegan gnocchi, replace the butter and cheese with dairy-free options.
  • Experiment with different toppings or sauces to compliment the dish, such as a light cream sauce or balsamic reduction.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Dinner, Pasta
  • Method: Moderate
  • Cuisine: American

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