Toasted Sweet Potato Gnocchi with Brussels Sprouts (which also answer to magical tiny cabbages of goodness)
/Serve hot with grated parmesan on top in a green platter you always knew you would have a use for
Well, if somebody can make their short story lengthier, it’s me. In this vein, I made this simple recipe inspired by the NY Times more complicated. You’re welcome.
Their recipe for quick weekday dinner with toasted gnocchi with Brussels sprouts was genius and it asked for store bought traditional gnocchi. I said, to this easy recipe - “gno-way”. If there was ever a partnership sanctioned by the universe or at least by the Food Network, it is Brussels sprouts and sweet potato. Knowing this, on my day off, I dove head first (because belly flops are not my jam) into making sweet potato gnocchi from scratch. Yes people, I made my own sweet potato gnocchi and used it in this recipe in the high stakes game called “Meat Free Lent Fridays (And yes, hotdogs are cheating).”
Overall it was successful but I suffered for a lack of kitchen scale, making finding the perfect marriage of sweet potato to flour hard. I soldiered on, through sticky dough, my sadness over wasting the nutrients in the sweet potato peels and my desire to screw the gnocchi and stuff myself silly with Brussels sprouts.
I will make it again, but not just for just myself because despite how beautiful it looked, I feel it was meant to be shared. Honestly, after I was done, I could only muster my appetite for frozen fish sticks. If you are wondering. I generally don’t stock frozen fish sticks in my miniature (and by miniature I mean had to be ordered specially because it is so small) fridge, but this is Lent so I made a special trip to actually buy fish sticks. I owe this yes, to my exhaustion and my sadness over eating a solitary meal, but more I owe my decision to forgo feasting on this feast on the day I prepared it to my earlier disappointment of not having an actual “Fillet of Fish” in Fillet of Fish Season. My whole time walking the aisles of Walmart I was psyching myself up about the seasonal loveliness of the Fillet of Fish which I promised myself I would treat myself to at the end of my shopping trip, Yes, when I am not an extremely expensive date, I am my own version of a very cheap date. At that moment I would have been charmed by every person who offered me breaded haddock on a Kaiser. My plans were foiled by a sulky cashier who refused to process my order correctly. Unfortunately, because the person taking my order at McDonalds was an unqualified hole which lives in your rear (who in my head I jokingly named “that heretic who hates puppies, kittens and probably just ate a hot dog”), I walked away from the Walmart McDonalds sadly empty-handed and kind of understanding the concept of divine retribution. I had my fish sticks later before I stopped by Stations of the Cross, another Lenten ritual, determined to not eat meat in observation of the season.
About Lent: As a Catholic I am about as crunchy and liberal as they come and I attribute my relentless pursuit of trying to practice my imperfect faith to my adolescent pothead love of incense, my love of liberation theology and the solace I found from prayer in places and spaces I did not ever expect to be. In general, I do think it is good for our souls to experience some sort of self dictated discipline or sacrifice and in the cadence of Lent, I have found a real understanding of how our mindfulness can be raised by slight adjustments in our routines. No, it is not a big deal not to have a hot dog on Fridays, until I find myself wanting my own hot dog on Friday. It is considered old fashioned to some and taken to extreme by others, this practice of making adjustments to daily routines to achieve enlightenment or even a vague understanding of sacrifice, but I find giving something up for Lent and refraining from meat brings into my consciousness what a brat I can be internally. In the past I have been challenged on my love of my faith by people who claim being politically progressive and being a practicing Catholic are mutually exclusive, but some of the most progressive people I know are clergy members who have dedicated their lives to serving people in framework of this faith. Some of my most favorite people are gay clergy members who healthily love their faith but not its past intolerance and despite the dissonance can still love themselves and their vocation. Not everybody can, and for the people who feel rejected by my faith, I feel sadness for their feelings over being treated unfairly and sympathy. I happen to have been born straight, baptized Catholic and unless profound disagreements over catechism count, have not been abused or ostracized by members of the clergy who I respect. With this knowledge, I understand my journey with my faith is not as painful as the journeys of others and I also recognize how easy some of these things are for me to write and how hard they are to read by people without my same life experience. In compassion, I can say I know what it is to be told you are broken, because of who you have loved, what has happened to you and what you refuse to be forced to be, and in solidarity I hope some of the many beautiful writings about faith which are part of the Catholic canon, which have nothing to do with sexuality or perceived “sin”, can be read by all people with the knowledge they were meant for all. My hope for people who have not felt included or accepted is you know I believe, as many Catholics do, that we are all born perfect (which means you were born to love who you love) and essential.
There have been wrongs done in the name of the Faith I practice and there have been miraculous acts of service, and I choose to practice my faith because I see in it a window into what my journey can mean and be. As I love this democracy we live in but I do not choose to ignore its chapters where people were treated unjustly, persecuted, exploited and ignored, so I see my flawed faith as having a dynamic history of sadness and redemption. In acknowledging where we have been flawed in this nation’s past and present, we are able to move from a place of bigotry and injustice, and my relationship with my faith is similarly based on my understanding it is an institution which is trying to meet the world where it is, be more accepting and atone for its mistakes. My faith is the faith of the Magdelene Laundries and scandalous mishandling of abuse of children and my faith is the faith of nuns who chain themselves to prison gates to protest the executions of men they have not ever met, but value as members of humanity. My cousin works in Public Health, and for quite some time he worked in Haiti. The local people accepted his presence because they thought he was a priest, as they reasoned the only people they knew who did work similar to the work he was doing with the indigent and ailing, with no request for payment and no regard for their safety, were priests. For as many awful things which have done in the name of God by people of every faith, I am confident there are an equal number of selfless and brave things done in the name of faith in an unseeable but all-knowing deity(ies). This season we celebrate, Lent, is meant to be a time of contemplation, hope and penance. It is a space during the year where for 40 days we engage in contemplation of where we could be better, focus on finding healthy ways to do penance for the ways we failed ourselves and others, and meditate on the hope which comes from practicing an ancient and imperfect faith which preaches forgiveness and love. Through practicing my much maligned faith and observing its seasons, I believe I can see myself and my faith as becoming more beautiful, welcoming and wise. I might write more about this season in another post, but many religions have built into their calendar times for reflection and contemplation, and I am on the list of people who have been told “this is yours”. Reflecting on where we have been and where we are interested in going, no matter what or to whom or how we pray, can only make us better able to bring about healing, understanding, tolerance, joy and unbridled appreciation for gnocchi innovations.
Ingredients
Gnocchi
LB of Sweet Potato
1.25 cup of flour
sprinklin of nutmeg
cup of ricotta
lb of Brussels sprouts
2-3 tbls of olive oil
Additional flour for sprinkling
Brussels Sprouts with Brown Butter
lb of brussels sprouts
medium lemon
salt and pepper to taste
2 tbs of olive oil
Grated Parmesan cheese for serving
Sage Brown Butter
3 tbs of butter
2 sprigs of sage, diced
Optional - 0.5 medium shallot I did not add but plan on adding when I make again in this step)
tsp of honey
Bringing your stockpot to boil with salted water and after pricking your potatoes, place them in to cook.
To expedite the cooking you can also cut them down the midline to make smaller pieces which will cook more quickly.
Drain the potatoes and set them in a colander to cool thoroughly.
Peel the cooled potatoes and discard the skins. Yes, I know the skins have vitamins! Mash the potatoes with either your potato masher or your hands. I used my hands because my potato masher mysteriously grew legs and walked away to mash another lady’s potatoes.
Add the ricotta, the Parmesan and the nutmeg. A 0.5 cup at a time, at the flour, mixing throughly between additions.
Flour your surfaces throughly in preparation for making the gnocchi. I created mine on my bakers rack slab which happens to be the only real stable piece of furniture in my house since my brother in law put it together, My other stuff, including my couch, is together but I am always careful not to push my luck.
Mix the dough until it is the consistency of slightly sticky biscuit dough, being careful not to overwork it. Over working the tough makes tough gnocchi.
Knead your dough into a loaf shape apx 5 X 9 inches, as you are going to cut slices off as if you were slicing your banana bread to serve to guests.
Taking a sharp paring knife, slice off the end (you will keep doing this and the next two steps until the loaf is sliced until individual gnocchis.
Using your hands roll the dough into a log, or if your playground game is tight, a “skinny snake”. You might have to keep reflouring the loaf and the surface to make sure it does not stick ***My ratio of sweet potato to flour was slightly favoring more sweet potato than I would use in the future, so I had to keep redusting more than I probably would have. With wet dough, the warmer it gets, the stickier it gets so you might be interested in refrigerating the dough between slices of the loaf.
Using your paring knife, cut the log into individual pieces and place them, on a plate or serving platter. Bring a pot of slightly salted water to boil and place the gnocchi in (I did 2 batches). It cooks quicker than you would think, as I discovered. As soon as the gnocchi rise to the top, they are cooked! Skim them off immediately and place into a bowl.
Complete disclosure: This is my overcooked gnocchi I left in for a moment to many, which I barely rescued from the pot
I learned my lesson: Perfectly cooked al dente gnocchi (as al dente as this particular sweet potato to flour gnocchi recipe can be). Toss with light tasting olive or vegetable oil to prevent them from sticking together and place to the side.
Cut strips of lemon zest by peeling the rind and cutting into strips….If I were to make this recipe again I would either cut big strips or dice sm, because the bite sized pieces were too much in a mouthful.
Cut the brussels sprouts in half. Our a tbs (or so) to the skillet and then individually place the brussels sprouts, cut side down in your pan. Add salt and pepper in a sprinkling.
Add the lemon zest on top
Cook until the brussels sprouts are browning. Remove form the heat and the pan.
Add the remaining olive oil to the pan and then add the gnocchi. When it is starting to get browned, add the butter, Honey and chopped sage to the Gnocchi in the pan. When the butter Is golden brown, add the brussels sprouts, toss, and cook for 2-3 minutes. Brussels sprouts cooked in butter take on a different taste, so make sure your Sprouts are BEing Seasoned and not actually cooking them. Serve hot and covered in grated Parmesan.
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