The October gourmet had a recipe for sweet potato gnoochi that was impossible to not try. Admittedly it looked a little intimidating and a lot of work – but worth a try.
It was indeed a lot of work, roasting the potatoes, then making the dough, kneading it, shaping the gnoochi etc. I eventually got good at shaping the gnoochi. Frustratingly chestnuts are not in the store as yet – so I settled for Trader Joe’s “pre-peeled chestnuts” ( awful – don’t try it).
The result was good and almost great. The brown butter sauce with the sage was absolutely amazing. The gnoochi was also great. The only strike against this was it was an incredible amount of work, and I’m not sure that the gnoochi was that different from a good “freshly” made one. I would probably up the sweet potato to make it stand-out a bit more from regular gnoochi.
P.S. I’m searching for my pictures for this one… somehow may have been misplaced. I’ll post when I find them.
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