Sweet Potato Gnocchi

I got out of my comfort zone, slowed down and took some time in the kitchen. This one actually took me two days to put together. I prepped the gnocchi a couple nights ago, freezing it in preparation for tonight. Then tonight I actually put it all together.

So the first part of it, the gnocchi has to be boiled. What’s really cool is that you know it is done when it floats to the top! Then all the gnocchi has to be cooled before it can be put with the sauce. The next step is to brown the butter. This part is a little tricky. It has to bubble and bubble, and then it gets little brown bits on the bottom. At the same time, the massive amount of bubbles go down, and then it begins to foam. Throw the sage in and it’s like throwing a dead man’s toes into into a cauldron – it freaks out and gets some serious bubbling action going!

Half of the sauce and half of the gnocchi get put into a fry pan to saute. It gets a little brown, a little crispy, and smells really good. The sage gets crispy, and the gnocchi carmelized.

So I topped the final product with some parmesan cheese. When munching on it, it’s not too terribly bad. It’s just not something¬† that I would necessarily make a go to meal. The sage is crunchy, but kind of strong. The texture isn’t bad at all. There are always some things that don’t quite turn out as good as you hoped, and unfortunately this is one of them. But it’s all the better for experience!

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