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.
This recipe is excerpted from Try This at Home.
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.
Dellicious. I've made it twice. Once with yellow sweet potatoes and once with red. The red is much prettier but as far as taste goes, the yellow is light years ahead of the red. Wondered why there were walnuts in the photo.
This was delicious. I made this with store-bought sweet potato gnocchi; didn't have fresh sage on hand so I used dried sage (about 1.5 tsp); and didn't have pancetta, so I omitted that. Half a stick of butter seemed like a lot, so I used about half that. Also added more balsamic vinegar, because it cooked down quickly (in seconds) when added to the hot pan. Even with these alterations, it tasted awesome - the combination of sweet (from the gnocchi), savory (from the brown butter), and acid (from the balsamic) is fantastic.
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.
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