Recipes
Sweet Potato Gnocchi with Brown Butter
Artist Point
Wilderness Lodge

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Serves 4

Ingredients

SWEET POTATO GNOCCHI

2 (12-ounce) sweet potatoes
1 egg yolk
2 to 3 cups all-purpose flour
3/4 teaspoon coarse salt
8 fresh sage leaves, thinly sliced, for serving
Aged semi-firm cheese, shaved thin, for serving

BROWN BUTTER

8 tablespoons (1 stick) unsalted butter
Coarse salt

ROASTED BRUSSELS SPROUTS AND WILD MUSHROOMS

3/4 pound Brussels sprouts, halved
3/4 pound mixed wild mushrooms
2 tablespoons extra virgin olive oil

Method of Preparation

FOR GNOCCHI:

Peel sweet potatoes and cut into 2-inch cubes. Place in a steamer basket set in a pan with 2 inches water over medium-high heat. Cover pan tightly; steam until tender, about 7 to 10 minutes. Set aside to cool to room temperature.
Press cooled sweet potatoes through a potato ricer into a large bowl. Make a well in the center and add egg yolk, 2 cups flour, and salt. Stir until mixture holds together as a soft dough, adding more flour if needed, a tablespoon at a time. Mixture should be soft but not sticky.
Divide dough into 6 pieces and roll each piece into a 1-inch-wide rope. Cut each rope into 1-inch pieces. Roll each piece over the tines of a fork, if desired. Place gnocchi on a lightly floured sheet pan and refrigerate 1 hour.

FOR BROWN BUTTER:

Place butter in a medium heavy-bottom saucepan over medium-high heat.
Cook until butter is golden brown and smells nutty.
Keep warm over very low heat.

FOR ROASTED BRUSSELS SPROUTS AND WILD MUSHROOMS:

Preheat oven to 425°F. Toss Brussels sprouts and mushrooms with oil in a large bowl.
Spread mixture on a large sheet pan. Roast until edges are golden brown, 10 to 12 minutes. Remove from oven and keep warm until ready to use.

TO SERVE:

Bring a large pot of salted water to a boil. Working in 3 batches, cook gnocchi 5 to 6 minutes, until cooked through but still tender.
Combine cooked gnocchi, roasted Brussels sprouts and mushrooms, and enough brown butter sauce to coat in a large skillet over medium heat. Cook, tossing gently, until heated through.
Garnish with sage and a shaved semi- firm aged cheese.