Good Eats: Sweet Potato Gnocchi

March 9th, 2014 • BY Erinn Morgan

We love Isa Chandra Moskowitz and her irreverent vegan ways. The Brooklyn native is the creator of the Post Punk Kitchen and author of killer vegan cookbooks such as Vegan Cupcakes Take Over The World and Isa Does It: Amazingly Easy, Wildly Delicious Vegan Recipes for Every Day of the Week.

Here, she shares one of her decadently delicious vegan delights with us—Sweet Potato Gnocchi with Seared Brussels Sprouts. Enjoy!

Oh, those addictive, fluffy pillows of pasta. You’d think that the kind of person who makes her own gnocchi would be a world apart from us mere mortals. But you totally can be that person! Sweet potato gnocchi, in particular, is easier to master because of how effortless it is to achieve a creamy, fluffy potato texture, no special skills or equipment necessary.

This version is a real restaurant–style dish that I think will impress anyone. The combination of fragrant licorice–y tarragon cream complements the gnocchi just right. Add the seared Brussels sprouts and, well, you’re just simply killin’ it at the dinner table tonight.

[Note: Don’t worry too much about getting the shapes and sizes of the gnocchi perfect. This isn’t about perfection—it’s about love. And be it love or gnocchi, we shouldn’t have to think too hard about either one.]

Sweet Potato Gnocchi with Seared Brussels Sprouts & Tarragon Cream

serves 4 • total time: 1 hour 30 min (plus time for soaking the cashews) • active time: 30 mins

Ingredients

For the gnocchi :

1 pound garnet yams

1 tablespoon olive oil

1 tablespoon mellow white miso

1/2 teaspoon salt

1 1/2 to 1 3/4 cups all-purpose flour

2 tablespoons organic cornstarch

For the Tarragon Cream and Brussels sprouts:

1/2 cup cashews, soaked for at least 2 hours

1 1/2 cups vegetable broth

2 tablespoons olive oil

8 ounces Brussels sprouts, trimmed and quartered

3/4 teaspoon salt, plus a pinch

Several pinches of freshly ground black pepper

1 medium yellow onion, quartered and thinly sliced

1/4 cup thinly sliced garlic

1 cup dry white wine

Scant 1/4 cup loosely packed fresh tarragon leaves

Directions

Prepare the gnocchi:

Preheat the oven to 375°F. Place the yams right on the rack, with a large baking sheet on the rack below to collect any juices that fall. Bake for 40 minutes, or until very tender. Remove from the oven and let cool.

Once cool, bring a large pot of salted water to a boil.

Scoop the yam insides out of their skins into a large bowl and mash well, along with the olive oil, miso, and salt. Mix in the flour, along with the cornstarch, ó cup at a time, until you’ve added 1 ½  cups flour. The dough should be soft and smooth and slightly tacky, but not so sticky that it’s clumping on your hands and difficult to work with. If needed, add a little extra flour by the tablespoon until that texture is achieved.

Lightly flour a clean work surface. Divide the dough into four balls and roll each ball into a snake that is about 1 inch in circumference.

Use a floured knife to cut the snakes into about 1-inch pieces. If you like, roll each gnocco across the back of the tines of a fork to make grooves. This takes some practice and isn’t wholly necessary, so at this point you can simply proceed to cook.

Turn the heat down slightly so that the water is at a simmer, not at a full rolling boil. Use a slotted spoon to lower the gnocchi into the water. Once all the gnocchi have been added, wait for them to float to the surface. Let them bob for a minute or so, then remove with a slotted spoon and transfer to a large plate until ready to serve. If you need to heat them through before serving, simply sauté for a minute or so.

Prepare the sauce and the brussels sprouts:

Drain the cashews and add them to a blender along with the vegetable broth. Blend until very smooth. This could take anywhere from 1 to 5 minutes depending on the strength of your machine. Scrape down the sides with a rubber spatula occasionally to make sure you get everything. It should be very smooth, with only a slight graininess.

In the meantime, sear the Brussels sprouts. Preheat a large cast-iron pan over medium-high heat and add 1 tablespoon of the oil. Sauté the Brussels sprouts in the oil with ¼ teaspoon salt and some pepper for about 5 minutes, until lightly browned. Now add about ¼ cup water and immediately cover the pan with a tight-fitting lid to finish off the cooking. Let steam for about 1 minute. The water should be absorbed. Remove from the pan and set aside.

Lower the heat under the pan to medium, add the remaining 1 tablespoon oil, and sauté the onion and sliced garlic in the oil with a pinch of salt for about 7 minutes, until lightly browned.

Add the wine, remaining ½ teaspoon salt, and some pepper, stir, and turn the heat up to high. Let the wine reduce by about half. This should take 5 minutes or so. Turn the heat down to medium.

Stir in the tarragon leaves. Pour in the cashew mixture. Stir until well combined, and let cook and thicken for about 5 minutes. Thin with a little water or veggie broth if necessary; you want it to have a pourable consistency. Taste for seasoning. Add the Brussels sprouts back in and toss to coat.

Now divide the gnocchi among bowls. Cover with sauce and Brussels sprouts, and serve.

Recipes reprinted from ISA DOES IT Copyright © 2013 by Isa Chandra Moskowitz. All rights reserved. No part of this excerpt may be reproduced or printed without permission in writing from the publisher. Reprinted by arrangement with Little, Brown and Company.

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