Sweet Potato Gnocchi with Creamy Broccoli Nutmeg Sauce

Thanksgiving was delightful.I had 2 rounds of deliciousness, followed by  slice of delectable apple bundt cake. And despite my ongoing sleep deprivation I had a really nice day. We had blue skies, with only a few clouds up in the sky, it was warm, and everyone was cozy.  I had some wine with dinner, we washed the dishes and then we  set down to enjoy the evening with more food and wine.

Sweet Potato Gnocchi (serves  about 6)

1lb sweet potato
1tsp kosher salt
pinch of freshly ground pepper
1 cup all purpose flour, more if needed
2tsp olive oil
potato ricer
  • Preheat oven to 400F
  • Prick the potato with a fork and bake on a piece of aluminum foil directly on the oven rack. Bake for 1 to  1/2 hours until fork-tender.
  • Remove potato from the oven, let cool slightly. Half and scoop the flesh out. Discard the skin.
  • Using a potato ricer, press potato onto a piece of  double layered paper towel. Let sit for 20 minutes to absorb the excess moisture. If needed replace the paper towel once.
  • Now transfer sweet potato puree into a bowl.
  • Add flour, salt, and pepper. Stir well with  wooden spoon.
  • Then dump the dough onto a lightly floured work surface and gently knead until no longer sticky. Be careful not to overwork the dough, you want the dough to be soft not stiff.
  • Divide dough into equal pieces and roll out the logs.
  • Cut the logs into small about 1/2 inch piece.
  • If not pressed by time, gently press each gnocchi against the fork to make small ridges, this helps the sauce to stick better.
  • In a large pot, bring water seasoned with salt to boil.
  • Set aside a bowl with 2tsp olive oil.
  • Cook gnocchi, 15 pieces at a time. Gently slide gnocchi into the boiling water, stir gently and let cook. 
  • Once gnocchi is cooked they will rise to the top, let cook for additional 15-20 second, then using slotted spoon remove cooked gnocchi from the boiling water and transfer to the bowl with olive oil. Gently stir to coat the gnocchi.
  • Continue with remaining gnocchi.
Creamy Broccoli Nutmeg Sauce 
4-5 cups broccoli florets
1/2 cup chicken broth
1/4 tbl heavy cream
1/4 tsp freshly ground nutmeg
1small onion, finely chopped
salt and pepper to season
3tsp olive oil
  • Steam the broccoli drizzled with 1tsp olive oil until fork tender, set aside.
  • Heat 2 tsp olive oil in the skillet, add chopped onion and sautee until translucent and slightly golden.
  • Add chicken broth, season with pepper and salt, cook until liquid is slightly reduced. Then add heavy cream and nutmeg. Cook for additional 2-3 minutes.
  • Stir in broccoli and gnocchi.
  • Serve.

Potato Ricer:
Crate & Barrel
Bed Bath and Beyond

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