Sweet Potato Gnocchi + Balsamic Roasted Brussels Sprouts
Jordan + I did something incredible this weekend. We ran a 30k trail run. The furthest distance we’ve ever gone (period), and it immensely more challenging than either one of us could’ve ever imagined, and I’m so proud of us for doing. Currently writing this 2 days post run, and still so very sore, and sweet Jordan is icing his knee next to me as we’re both feeling some after effects (Jordan being a very sore + swollen knee I’m truly quite concerned about), but despite how challenging + truly soul crushing it was, I am on cloud nine knowing we finished the damn thing.
I personally went through a slew of emotions. I went from feeling like the run was “manageable” to being pretty pissed at Jordan for signing me up for the thing (which I was sure I was going to tell him when I saw him after the whole thing) to feeling defeated to feeling powerful to being desperate to just get to the finish line. It was a true whirlwind and what I’m calling a humbling experience. I’ll never forget getting to the one aid station my 2nd (and final) lap around and being presented with water + gatorade + coca-cola, all in little cups, and being desperate to get my hands on as much as appropriately possible. And being so excited to get to my 10 mile benchmark when I was going to allow myself a strawberry-kiwi goo pack. Just so much desperation and mental toughness to overcome this desire to want to….call it a quits. But we finished. And our sweet friend Brian came to cheer us on, which was such a fun surprise (I’ll remember the 2 of us screaming LFG at each other for years), and then I got to see Jordan cross the finish line, and was so proud of him for pulling this off with an injury. Just all the thoughts of being upset with him for signing us up for this faded away, and I was so proud + happy for both of us. Just an epic day and a rollercoaster, but fuck wee did it.
And when it was all said and done I wanted a good dinner. First there was a light brunch + a bloody mary + a crime show from the comfort of my couch, but getting up to make dinner gave me the 2nd wind I needed to not be a total couch potato. And I wanted something satisfying + decadent, and these days pasta. always sounds good. So I landed on Sweet Potato Gnocchi + Balsamic Roasted Brussels Sprouts - a pasta where the creamy lusciousness comes from a pureed sweet potato sauce. So many veggies + so tasty + so decadent. A heavenly post run meal.
Creamy + rich
Should say creamy + rich…but with no cream. Truth be told - I may have gone a little heavy on the butter first go around (not making that mistake again, & corrections are reflected in my recipe), but I thoroughly enjoyed the creamy sauce that was 100% the product of sweet + lush sweet potatoes mashed up to perfection. Roasted + then. mashed to be specific. And the sweet potatoes so easily immerse in the cooking liquids to thin out and become more sauce-y, and it’s like vegetable magic.
The other magic touch - cook with wine. Cooking with wine makes any sauce better. And in this case, cooking with wine means adding a hearty dose of white wine, letting it cook down significantly, and letting that be the base for blending in the sweet potatoes. Just adds a sharp, robust flavor to the sauce that’s offsets the buttery + creamy sweet potato, and it’s delightful.
Add a veggie
Creamy, hearty pasta + a roasted veggie is one delightful combo. I loved adding simple, balsamic roasted brussels with this, and to me roasted brussels are such a good Fall meal pairing. I added balsamic half way through roasting, and it was by far the best variation of balsamic glazed brussels I’ve had. The perfect vinegar-y bite. The key - carefully watch them as they. roast make sure they’re not too charred, and stopping the cooking just after. the Brussels are tender so they keep that pretty green color.
Make it vegan
I love that thiis is a recipe that I can easily make vegan, which seems really noteworthy since we have new vegan friends, and I want nothing more than to host them at the house + still manage to serve a good meal that’s super yummy, and not weird. And the whole time I was making this for Jordan + I while also trying to brainstorm what I would make the following evening for our vegan friends, I couldn’t help but think this was a recipe that could be totally vegan friendly. Very ironic timing!
Use olive oil instead of butter
Swap the chicken broth for vegetable broth
Don’t use any cheese in the sauce - save it for sprinkling on top for any non-vegans.
Crispy prosciutto is just a topping, so another non-vegan element that’s easy to skip
This was our post trail run meal, and I made it as the recipe outlines (so non-vegan), and it was great + rich + very satisfying. And next time I’m going for the vegan variiation.
For the pasta
1 sweet potato, peeled + diced
1/4 tsp nutmeg
salt + pepper
3 tbsp butter
2 shallots, thinly sliced
3 cloves garlic
1 c. dry white wine
1 c. chicken broth
1/4 c. parmesan cheese, plus more for sprinkling on top
gnocchi (i used 2 bags of cauliflower gnocchi from TJs)
2 tbsp fresh parsley
4 slices of crispy prosciutto (made by baking @ 350 for 10-15 minutes)
For the brussels
1 lb. brussels sprouts, ends removed + cut in half
EVOO
salt + pepper
2 tbsp balsamic vinegar
2 tbsp roasted hazelnuts, roughly chopped
Start by preheating the oven to 400 + lining 2 baking sheets with parchment. Toss the sweet potato in EVOO, nutmeg, and sprinkle of salt + pepper. Also toss the brussel sprouts with about a tablespoon of EVOO and a sprinkle of salt + pepper. Spread each on separate baking sheet, and place in the oven. Bake the sweet potato for 30 minutes (should be tender + slightly browned). Bake brussels for 10 minutes, then remove from the oven, toss with balsamic, and bake for another 10-15 minutes - just. tender + vibrantly green.
Start making the sauce. Add the butter to a skillet over medium heat, and add the shallots once melted. Cook for 5 minutes, stirring occasionally, and then add the garlic, cooking for another 2 minutes. Crank the heat to high + add in the wine, cooking until it reduces by half. Add in the broth, and continue cooking over medium heat. Puree the sweet potato in a food processor, + transfer to the saucepan. Cook + stir until the sweet potato is blended in perfectly. Turn the heat to low, and continue to cook.
Cook the gnocchi to package instructions. Once cooked, saute the gnocchi in a large skillet with 1 tbsp olive oil to brown slightly. Add the sauce to the skillet with the gnocchi, keep it over medium-low heat. Add in the parmesan, stirring to combine. Then add in the herbs, stirring to combine.
Serve hot with an extra sprinkle of parmesan + a little sprinkle herbs + the crispy prosciutto, and you’er set. Eat alongside the brussels. The perfect veggie combo …. with a small (optional) side of meat.