GNOCCHI & BRUSSEL SPROUTS IN A BROWN BUTTER SAGE & MAPLE SAUCE
After working on Fall recipes, I had a surplus of sweet potatoes. I was stumped. I couldn't seem to think past casseroles, pies, and cake. After a few minutes on Pinterest to get the creativity flowing, I decided to make gnocchi and brussel sprouts.
Sweet potato gnocchi and brussel sprouts are typically roasted with sausage. I was not too interested in faux sausages and wanted to keep this dish plant-based. So, I decided to go with a brown vegan butter sage and maple sauce. Sage and maple are both found in sausage. So the flavor profile will be similar to having sausage without adding meat. Not too mention, maple and sage go well with sweet potato.
What is gnocchi?
Gnocchi is a potato pasta that is surprisingly easy to make. Just mashed potatoes and flour – at least for the plant-based version. These pasta pieces are usually rolled with line marks. I will be the first to say my gnocchi is not perfect and does not have these lines. Let's call them rustic. Lol
I enjoy eating sweet potatoes because they are delicious and have similar benefits to russet potatoes. Sweet potatoes are also rich in antioxidants and B6. However, unlike russet potatoes, sweet potatoes are high in vitamin A. Vitamin A is important to the immune and reproductive systems' function.
Let’s get into the Recipe!
Before we get our hands in flour, we need to bake the potatoes. Bake sweet potatoes for about an hour at 375 degrees. The potatoes need to be really soft to make the pasta.
While the potatoes are baking, let's make the sauce. Melt vegan butter in a small saucepot over medium heat. Once butter is melted and bubbling, add in the sage. Cook until the sage is crispy - about 10 minutes. The vegan butter will slowly reduce and turn brown while cooking. Remove the sage from the vegan butter once crisp and remove melted sage vegan butter from heat. Add in the remaining sauce ingredients. Stir and set aside.
After the potatoes are done baking and cool enough to handle. Peel skin and mash in a medium bowl. Set aside. Dust your counter with flour. Pour mashed potatoes on the counter. Add flour and knead into a dough ball. Once the ball forms, cut into fourths. Roll each piece into a long rope, about 1-inch in diameter. Cut each rope into 1-inch pieces. Roll each piece into the gnocchi shape. If you really want to be fancy, you can use a pasta board to roll the pasta with the lines. Set pieces aside.
Next, boil pasta in a large pot of boiling water. Careful not to overcrowd the pot. Let pasta boil until the pieces float to the top. Scoop pieces out and place them on a parchment paper-lined sheet pan. Once the gnocchi has finished boiling, preheat the oven to 425 and begin working on the brussel sprouts. Prepare the brussel sprouts by cutting off the ends and then cutting them in half. Add to the sheet pan with the gnocchi.
Lastly, pour half the brown butter sage maple sauce over the gnocchi and brussel sprouts. Give a quick stir and bake for 12 minutes. After 12 minutes, pour the remaining sauce over the gnocchi and brussel sprouts. Give another quick stir and bake again for 12 minutes.
Just A Suggestion…
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Sweet Potato Gnocchi & Brussel Sprouts in Brown Butter Sage and Maple Sauce
Ingredients
- 3 medium sweet potatoes
- 1 1/3 C. unbleached flour
- 16 oz brussel sprouts
- ½ C. vegan butter
- 14 fresh sage leaves
- ¼ C. maple syrup
- juice of ½ lemon
- pinch of salt
- pinch of pepper
Instructions
- Bake sweet potatoes at 375 for an hour or until soft
- Once cool enough to handle, peel sweet potatoes and mash.
- Dust the counter with flour. Add sweet potato mash to counter. Pour 1 1/3 cup flour. Knead until you get a dough ball
- Cut dough ball into fourths. roll each section into long stripes about a 1 inch in diameter. Cut into 1-inch pieces.
- Bring large pot of water to a boil. Add gnocchi. Boil until they float to the top. About 3-4 mins. Remove from water and add to sheet pan.
- Cut ends from brussel sprouts and then in half. Add to sheet pan.
- Heat oven to 425 degrees.
- Pour half maple butter sauce over gnocchi and brussel sprouts. Mix on sheet pan.
- Bake for 12 minutes. Remove from oven. Pour remaining sauce and mix on pan.
- Bake for another 12 minutes.
- Melt butter over medium heat.
- Add sage leaves. Cook in butter until crispy (5-6 mins). Remove from heat.
- Stir in maple syrup, juice of lemon, salt, and pepper.
- Set aside.
