December 2, 2010 by buttermilkbaker
Sooo, the new season of Top Chef started tonight. I was hesitant about a whole season of All Stars at first, but five minutes of watching assuaged that fear. This season is gonna be good. I’ve watched TC from the very beginning so it’s especially fun for me (read: I’m embarrassingly obsessed with it), I think, because I can remember all of the contestants and already have preferences for some and grudges against others.
Sometimes I wonder whether I like TV too much.
We’ll just repress that thought for now. We have gnocchi to make! And not just any gnocchi, sweet potato gnocchi. I’ve shown you pictures and teased you with mentions of this delicious dish, and finally, tonight, I’m following through.
I hereby present, perfect SPG.
We’re gonna start with two honkin’ sweet pertaters.
And prick ’em with a fork.
Don’t be shy.
Cover with damp paper towels and nuke for 5-8 minutes, or until nice and squishy.
Steammyyyyy, kind of.
Scoop the insides out.
Pour in beaten egg and STIR! You don’t want to end up with an icky mess of half mashed sweet potato and half scrambled egg.
Turn onto floured surface.
Roll out into 1/2-1″ snakes.
And chop, chop, chop!
I attempted ribbed gnocchi…but it didn’t work out so well.
Who cares anyway? We’re making homemade gnocchi. Isn’t that enough?
Yes. Yes it is.
Toss these suckers into a pot of salted boiling water and watch them float! One of the recipes I read said that Mario Batali waits until the gnocchi are “practically jumping out of the pot”.
So…that’s what I did.
Who am I to argue with an Iron Chef?
So. Much. Gnocchi.
After the gnocchi were done I started the sauce by browning some butter (I used about 6 tablespoons) and adding in some chopped fresh sage.
I wish you guys could have smelled this.
I almost dove in head first.
Topped with shredded parm–so sophisticated.
Up close and personal.
With salad and penne for lunch…
Or over a bed of spinach for dinner.
This was awesome, cheap, and actually not difficult at all! I hope that the steps make that clear…the dish was probably done from start to finish in about an hour and a half, but keep in mind that some of that (about 30 minutes) was chill time.
Yup, cheeeeeel time. Cause I’m soooo cheeeeel.
Sorry. One more thing: as you saw in the photo above, just TWO sweet potatoes made about eight bajillion little gnocchi. We froze the leftovers and ate them throughout the rest of the week. Cost effective, fun, and delicious! What’s not to like about that?!
Okay, okay, here’s the recipe:
Sweet Potato Gnocchi (adapted from Tasty Trix)
About 3 cups of cooked, peeled sweet potato, cut into chunks
2 cups all purpose flour, plus extra for dusting
salt & pepper, to taste
SERIOUSLY, HOW EASY?!? Come on, there’s no excuse not to. Go on. God speed.
Happy Hump Day!