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
- 2–3 tablespoons butter
- 2 tablespoons freshly grated Parmesan cheese
Instructions
- Preheat the oven to 425°F (218°C).
- 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 the sweet potatoes cook, shave or slice the Brussels sprouts into ribbons.
- Add the Brussels sprouts to a bowl and toss with the salt, pepper and olive oil.
- Spread the sprouts onto a sheet pan in a single layer. Roast until crispy. Tossing occasionally.
- 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 one cup of flour and a teaspoon of salt. Form a soft dough.
- Knead the mixture on a flat surface for about a minute, adding more flour as needed to reduce stickiness.
- Divide the dough into 4 equal pieces.
- On a floured surface, roll each piece into a long rope and cut it into one-inch pieces. You can leave the gnocchi as is or create ridges with a fork or gnocchi board for texture.
- Bring a pot of water to a gentle boil. Salt. Carefully place the gnocchi into the water.
- Place the roasted sprouts in a pan with the butter.
- As the gnocchi float to the top, cook for another minute or two.
- Transfer the gnocchi directly into the pan with the crispy Brussels sprouts., stirring gently to coat the gnocchi and Brussels sprouts evenly.
- Taste for salt.
- Transfer the Sweet Potato Gnocchi with Crispy Brussels Sprouts to a bowl and garnish generously with freshly grated Parmesan cheese and cracked black pepper.
- ENJOY!
Notes
- Choose medium-sized, firm sweet potatoes for even cooking and ideal texture.
- Allow the potatoes to cool slightly before ricing or combining with the flour to avoid “gumminess.”
- 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 roasting and crispy edges.
- 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