These pillowy sweet potato gnocchi are packed with fiber and beta carotene, which kinda sorta almost makes up for the fact that they've been anointed with a maple cinnamon brown butter sauce with sizzled sage leaves. Get the recipe by Giada DeLaurentis here. Dan made this yummy treat, and I helped by forming the gnocchi. We had a little production line going—he formed the small dough balls and put them on a sheet tray, while I rolled them each over my palm against a wooden ridged pasta cutter. Those ridges are essential to catch all that delicious sauce with!
The gnocchi would have perfectly good on its own, but we had it with a rosemary, apple cider brined pork loin roast with a Calvados, apple, onion sauce, and a green salad with apple cider vinaigrette.
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