Servings: 4 as a main course, 6 to 8 as an appetizer
This dish was inspired solely by the straightforward combination of earthy sweet potato with the natural richness of nuts and root vegetables. I use aged balsamic vinegar to showcase the flavor of that intense, marvelously aged Italian product. The sauce of balsamic and brown butter works really well with this rustic dish.
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Reprinted from the book Try This at Home by Richard Blais. Copyright © 2013 by Trail Blais Inc. Photographs © 2013 by John Lee. Published by Clarkson Potter, a division of Random House, Inc.
This was good. The sauce was great. I allowed ttthe gnocchi to remain a bit sticky bsed on other people's comments about the flour flavor being stronger than they would like. Mine tsted of sweet potatoes however they were fery dense and heavy - not lik the light and mealt in your mouth gnocchi that I love. I would make again when i wanted a sweet potato recipe with some variety but I would not make these often. I might also make the sauce with stroe bought gnocchi.
Perhaps I shouldn't rate this since I did not make the gnocchi. I used fresh store bought pumpkin in place of the sweet potato gnocchi. However, the brown butter balsamic sauce with fresh sage is sublime. It turned out excellent. Company worthy. Just be sure to use a good balsamic. I think the balsamic is key to the success.
Very nice recipe. Balsamic butter gives it a nice kick. Needed to adjust flour because dough was too moist.
The gnocchi came out really tasty and it looks beautiful when it's all finished. My only criticism was the amount of flour that is recommended is only 1 or 1 1/2 cups. The dough was so sticky with that amount I had to add a lot more making me wonder if the gnocchi was meant to come out tasting a little more sweet potato-ish if there wasn't so much flour in the mix. Still tasty though!
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