Sweet Potato Gnocchi with Rosemary Butter & Arugula

Wednesday, December 19, 2007

This is a meal for cooking night, tomorrow. I had to make the gnocchi tonight because every time I make pasta the day of cooking night, I end up rushing and regretting it.

I referred to the Omnivorous Fish's guidelines for gnocchi, as usual. Boiled some sweet potatoes and riced 'em as soon as I could stand to peel them:

Riced Sweet Potatoes

I got a ricer at Marshall's for $5.00, so this time the texture was actually right. Marshall's, by the way, is an amazing store for cookware of all kinds. They even have nice Le Creuset for 50% off! It's hit-or-miss, but man, it's worth checking out. T.J. Maxx is, too; it's basically the exact same store as Marshall's; they're interchangeable.

I made a dough with the potato and an egg and a bunch of flour, cut it up, and started rolling and cutting it to make gnocchi:

Gnocchi dough

An hour or so later, after much rolling of my thumb over fork tines, I had a bunch of gnocchi. Hooray!


The entire time, my actions were carefully monitored by a quality control agent, you'll be glad to know:

Gnocchi - quality inspector

Stoically she sat and watched me make the gnocchi. She watches me cook a lot. Her sister never does. I'm pretty sure she's studying to become a chef, and practices when I am not around.

I pan-fried the gnocchi in plugra butter with rosemary and served it over fresh arugula, which wilted ever so slightly just from the warm butter.

Finished Gnocchi

I might throw on some chipped Parmigiano or add some pine nuts or something, but it really stands pretty solidly on its own. It was tasty.


At December 20, 2007 7:04 AM , Blogger And said...

Ohh, I just made gnocchi recently! But I made it from regular potatoes and baked it with cream and cheese. Cute quality control agent! better to have the agent watching from afar than under foot.

At January 6, 2008 12:43 AM , Blogger Joanne said...

The gnocchi look fantastic! Never thought to throw them in a salad, great idea! when do you add the rosemary? Been enjoying your cats!

At January 6, 2008 2:50 PM , Blogger brian said...

I add rosemary kind of mid-way into the frying since it's relatively high-heat frying (as much as normal butter will tolerate without smoking, anyway.) Rosemary's pretty tolerant to heat, though, now that I think of it, so you could probably put it in right at the beginning. Those needles are robust and unlikely to burn too badly.


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