Sweet Potato Gnocchi with Roasted Brussel Sprouts and Walnuts

I`m not going to lie, this was time consuming and not something to make after work, unless you are used to this, have help, or are a glutton for punishment. It took about an 75-90 minutes, all active time. What saved me was that the husband and I did this together. He was more precise with the gnocchi than I was, but they both turned out the same, luckily. And it was really really good, even though I admit to feeling like this might be a total fail at the time of making it. I think that was my lazy talking on that one. Try it, but have some time on hand.

I took this recipe as a base, and tweaked it knowing that roasting the brussel sprouts and adding roasted garlic would work well. It did.

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What I used:

1 recipe of Sweet Potato Gnocchi, I made mine the day prior.

Either AP or Semolina Flour for dusting, I used a mix, mostly AP though.

1 Pint Brussel Sprouts, ends trimmed off and halved.

5 Large Garlic Cloves, Peeled.

Olive Oil, Sea Salt, Pepper.

1 Tablespoon Unsalted Butter

1 Teaspoon Olive Oil

1 Handful Unsalted Walnuts

Grated Aged Parmigiano Reggiano

Sea Salt, Pepper, Olive Oil for Drizzling.

What I did:

Put the sprouts and garlic cloves on a foil covered pan, drizzle with olive oil, salt and pepper and stick in a 350 degree oven for 40 minutes, checking to shake/stir them after 20 minutes.

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Put a salted pot of water on to boil for the gnocchi. Just put it on medium and turn up to boil when you are ready.

Take out the gnocchi, or continue from the former recipe. Dust a good amount of flour all over the dough and on the work surface. Cover all sides of the dough with the flour as it will be sticky. Slice it into 5 pieces 6 pieces and start rolling it out into a 1/2 inch thick long rope.

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You can just use your hands to roll it. You don`t even want to know how these pictures got taken, but it seems to have worked. Well, since you asked, the husband got up all behind me and took from my angle while I rolled.

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Cut the dough rope into half inch pieces with a pastry/bench scraper or knife. Dust again with flour and roll off into balls. Set aside on a piece of flour dusted parchment. Yes, flour it all, don`t be afraid of the flour here or you will have some trouble with sticking and stuff. Just do it.

My brussels were done and the garlic was soft and roasted so I just turned off the oven and kept them in to keep warm.

Take a fork, tine side down and roll the gnocchi balls into ovals and making ridges in the gnocchi. I don`t really care what the shape ends up looking like, just get the ridges on there. Mine were not so precise and looked like tiny perogi, the husband`s looked like circus peanut candies. But whatves, they had ridges. These were the husband`s in progress.

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Bring the water to a boil and start dropping them in batches as you keep rolling or do other stuff. They will float to the top when they are done, so like 3 minutes.

Pull them out with a spider to drain as they are done. These were mine cooked.

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Heat a large saute pan on med-high heat, crush the walnuts in your palms and dry toast for about 5 min. Pull off and set aside.

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When you have finished cooking all the gnocchi, heat the butter in the same pan you used for the walnuts on med.

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When it melts and starts to foam, add a scant tablespoon of olive oil to keep the butter from burning. Add the gnocchi and coat it. Keep the heat on low and don`t worry if it is sticking together, it will eventually coat. Add the roasted garlic, brussel sprouts and toasted walnuts. Taste it and correct with salt and pepper if needed. I added both and used a smoked sea salt I just got that I am obsessed with. Sprinkle with the grated parm and add a drizzle of good olive olive for raw use.

Plate it.

Eat It.

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