savories

Sweet Potato Gnocchi with Caper Brown Butter Sauce and Roasted Vegetables

Hello! So as promised, I’ve returned with a recipe that’s NOT dessert.  This is one of those recipes that I tried on a whim a few years ago, and it worked out SO well that it keeps coming back. Believe it or not, it was inspired by a recipe from a cookbook we once bought in Disney World. The book is called Kitchen Magic With Mickey (hilarious, I know, but once you try this you’ll see they really weren’t lying!), and it features foods from the Disney locations. As a family in love with Disney World, buying this cookbook was a no-brainer, and it has paid off handsomely.

This dish is a perfect combination of flavors- slightly sweet from the potatoes and honey, savory and rich from the brown butter, with just a touch of acidic kick from the capers. It’s a full meal in just one dish and when you make this for your friends or family, I am telling you they’ll be so impressed.

This meal was much needed comfort food this weekend following the emotional hangover of seeing the love of my life (Harry Styles) in concert on Thursday night. For anyone who doesn’t know who that is, 10/10 would recommend looking him up. For those of you who do know who that is, you’ll understand why I needed to retreat into my pajamas and brown butter sauce to recover for two days straight after standing 20 feet from him!!!! But I digress, we’re here to talk about food and that’s what we shall do. Without further ado, let’s cook!!


Serves: 
8-10 people
Prep Time: 45 minutes
Inactive Time: 1 hour
Cooking Time: 30 Minutes
Total Time: 2 hours 15 minutes


Ingredients

4 sweet potatoes
2 egg yolks
4-6 cups all purpose flour
1½ tsp kosher salt
1 cup unsalted butter (2 sticks)
2 tbs honey
4 tsp capers, drained
1 lb. brussels sprouts, halved
1 lb. mushrooms, cleaned and sliced
Olive oil
Salt and pepper, to taste


Steps

1. Place the potatoes in a large pot and cover with water. Bring the water to a boil and cook until the potatoes are soft, 15 to 20 minutes. Drain, and allow the potatoes to cool completely before removing the skins. *If you have a potato ricer, this step isn’t necessary, just peel and dice your potatoes, steam them until soft, then put through the ricer until smooth.

2. For those not using a ricer (like me), pull the skins easily off the cooled potatoes and grate them using the smallest side on your cheese grater (I love this trick borrowed from Smitten Kitchen!!!) into a large bowl. Make a well in the center of the potatoes and add the egg yolks, the first 4 cups of flour, and salt.

3. Starting with a spoon, mix the dough until it starts to combine and get sticky, then, switch to your hands and begin kneading the dough until completely incorporated, adding the remaining 2 cups of flour as necessary. The dough should be soft but not sticky.

4. Working in sections, cut off pieces of the dough and roll into long, thin ropes. Slice the ropes into 1 inch pieces and toss with flour to keep the pieces from sticking together. Spread the gnocchi on flour lined baking sheets and chill for at least 1 hour.

5. While the gnocchi are chilling, preheat your oven to 425ºF. Spread the sliced brussels sprouts and mushrooms onto a sheet pan and toss with olive oil, salt, and pepper. Bake for 10-15 minutes, until the veggies are roasted on the edges.

6. To make the sauce, melt the 2 sticks of butter in a pan on medium high heat. Stir, cooking for 5-10 minutes until the butter is golden brown and smells rich and nutty. Add the honey and capers, and toss in the cooked vegetables, turning the heat down to low to keep everything warm while the gnocchi cooks.

7. While the sauce is cooking, bring a large pot of salted water to a boil and cook the gnocchi in batches for 5-6 minutes, then add them directly to the sauce. The beautiful thing about boiling gnocchi is that they rise to the top of the water and remain there when they’re done cooking, so there’s no guess work!

8. Once all the gnocchi are cooked and added to the sauce, toss everything together and serve immediately. Yum!!

xoxoxoxoxD

savories

Death by Baked Gnocchi (and Garlic Bread)

I don’t know if this is just a thing in my family, but for as long as I can remember, Friday night has been pizza night. It makes sense, the last day of the work week deserves a comfort food treat, but here’s the thing: sometimes you just gotta switch it up. Tradition is great, but a little change never hurt anyone, ESPECIALLY when that change involves a slow-simmered tomato sauce, pillowy gnocchis (okay I know gnocchi is already plural but shhhhh), and bubbly melty cheese.

This week has felt like seven in one, anyone else feel like that? I’ve truly never been more excited for a long weekend, and plan on doing nothing except maybe baking something with the blood oranges that I just had to have last week. Any suggestions? I’m leaning towards some kind of meringue pie maybe? Anywho, this beautiful dish was my reward to myself for making it through the week in one piece, and WOW was it worth it. It starts with the classic and decadent Marcella Hazan butter and onion tomato sauce. If you’ve never made this sauce, I almost envy you for being able to try it for the first time, because you will NEVER look back. It’s simple, a little sweet, and soo smooth. It’s also pretty foolproof, with a grand total of 3 ingredients, the hardest thing you’ll have to do is open the can of crushed tomatoes.

I chose to use store bought gnocchi for this meal, for the reliability and to save time, but if you’re feeling particularly adventurous, you can make your own! Then it’s really all about assembly, and since each component is cooked on its own, the sole purpose of the baking is to make the cheese all bubbly and golden. Once that’s all done, serve it up with some garlic bread and prepare to lie on the floor in a food coma for approximately 4 hours.

Let’s get cooking!!

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A beautiful mess of cheesy goodness!!

Makes: 6-8 servings
Prep Time: 45 minutes
Bake Time: 15 minutes
Total: about 1 hour 15 minutes

Gnocchi Ingredients:

2 packages potato gnocchi
1 can crushed tomatoes (preferably San Marzano but don’t stress if you can’t find them)
1 large yellow onion
4 tbs salted butter
2 balls of fresh mozzerella

Steps:

1. Add crushed tomatoes to a medium saucepan. Peel the onion and cut in half (that’s literally it), and drop the halves in with the tomatoes. Cut the butter into single tablespoons and mix everything together briefly. Simmer this mixture on low for 45 minutes, stirring occasionally. Remove the softened onions before proceeding. Congratulations, you will never buy a jar of pasta sauce again!

2. While your sauce is simmering, bring a pot of water to a boil. When you have about 5-10 minutes left on the sauce, season the water generously with salt and cook your gnocchi. They’re cooked when they float to the top of the water and remain there. Using a large slotted spoon or spider strainer, scoop the gnocchi out of the water and add them straight into the pot with the tomato sauce. At this point, preheat your oven to 350ºF.

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The waiting for the cooking is the worst part don’t you think?

3. Cut one ball of mozzarella into cubes and stir into the gnocchi and sauce so that it begins to melt, and transfer the whole delicious mixture into an 8x8in square baking dish. Cut several slices from the second ball of mozzarella and place on top. Bake for 10-15 minutes, and broil for the last few to make the cheese on top golden and perfect. Be careful not to look away with the broiler on, it goes from nothing to burnt REALLY fast.

4. Serve immediately with one (or 6) pieces of garlic bread (recipe follows below) and a glass of red wine because you deserve it.

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Garlic Bread Ingredients:

1 loaf of ciabatta or italian bread
1 stick salted butter, softened
4 gloves garlic, minced
3 tsp dried basil

Steps:

1. Preheat your oven to 350ºF. In a small bowl, mix together the softened butter, garlic, and basil.

2. Slice the loaf of bread in half and generously spread the garlic mixture on both halves. Put the halves back together and wrap in tinfoil. Bake for 15 minutes, then unwrap and separate the halves, and bake for another 5 minutes. Slice the halves and serve warm!!

Enjoy!! xoxoxo