The ideal dinner companion
Thursday, September 24, 2009 at 10:05AM 
Dearest Gnocchi;
I hate it when we argue. You get huffy and difficult, I call for delivery. Neither of us ends up happy.
I said some things I didn't mean. I was upset and I was being rash. I wasn't thinking straight. I was hungry.
I am sorry.
I insinuated that you were uncooperative, and that was unkind. You've never been shy to express your preference for a coaxing hand over an impatient one, and I should have kept that in mind.
It was cruel of me to mention your flabby midsection. (And please don't think that unintentional rhyme makes my sentiment any less sincere.) You were having an off day. I see that now.
Grant me this, please - you were being somewhat, completely impossible to work with, no? We can each shoulder some of the blame I should think, don't you?
Alright then, I'll settle to call it even. After your return performance the other night, I'm in a forgiving mood.
That night you behaved beautifully; your character was beguiling, delicate. You were the ideal dinner guest. Your company was so delicious that our earlier spat was the furthest thing from my mind.
Let's never fight again.
Sweet Potato Gnocchi with Brussels Sprouts and Walnuts
I should start by saying that this is not the recipe that gave me such troubles last week. The gnocchi by Melissa Roberts by way of Gourmet are a treat, and the recipe together quickly enough as to reassure the harried cook of their competence.
The combination of sweet potato and sprout is a new one to me, as I threw them together on a whim, but their shared earthiness makes them a match for the ages, with the sweetness of one subduing the slight bitterness of the other. Then we introduce some meaty walnuts for texture, a moment of crunch amongst the softness. Fine, salty threads of Parmesan round out the group, bringing along just enough nuttiness to repeat that same note found in its platemates. Fast friends, to be sure.
Ingredients
2 tablespoons olive oil
1 tablespoon unsalted butter
8 ounces Brussels sprouts, trimmed, halved and steamed until just tender
Salt and freshly-ground black pepper
Half recipe Sweet Potato Gnocchi (uncooked pasta only, not sauce)
1/3 cup chopped walnuts, toasted
Grated Parmesan cheese, to serve
In a large well-seasoned or nonstick skillet over medium heat, melt the butter into the olive oil. Cook until the butter begins to brown, around 1-2 minutes. Working quickly, add the Brussels sprouts to the pan, cut sides down. Let them sizzle just long enough to pick up some colour, then toss to coat with the butter and oil. Season with salt and pepper. Turn off the heat.
Meanwhile, in a large pot of boiling salted water, cook the gnocchi for around 3 minutes, or from the moment they float to the surface wait a minute more. Using a slotted spoon, transfer the gnocchi to the still-warm skillet with the sprouts and half of the toasted walnuts. Gently fold to combine, then check again for seasoning.
Remove to a serving dish, sprinkle with the reserved walnuts and top with Parmesan cheese.
Serves 4 as a first course or 6 as a generous side.
Note: The ever-charming Kelly, who has had her own dumpling issues in the past, was also beguiled by the Sweet Potato Gnocchi and wrote about it here.
Reader Comments (49)
This made me let out a dreamy sigh. I love brussels sprouts so much...and this dish looks heavenly.
I cannot wait to make these this weekend - yours look amazing!!
mmmm. Looks amazing. And healthy, I love it. Simply inspiring!
This looks great. I don't even normally like gnocchi that much, but this makes me want to give it another chance.
Your playful, teasing yet delightful prose lulls me into a space wherein I could just about attempt to create this dish...fall, comfort, brussels sprouts, crisp walnuts. How can I resist? A plate of pure indulgence. Thank you.
This sounds so wonderful!!! Ive never made gnocchi, I love sweet potatoes so this seems like the perfect recipe. Thanks!
That is a heavenly dish. I adore gnocchi AND brussel sprouts. And with parmesan cheese? To die for.
that looks amazing!
Yay you made it!! The dish looks excellent!
I love, love love brussel sprouts. This dish is a dream.
OMG
omg
omG
O
M
G
and also? OMG.
tami, never did I think I would hear someone sigh over Brussels sprouts - you are my kind of gal.
And I can't wait to hear about yours, radish!
Amanda Mae, there is butter and cheese involved, but there's vegetables and olive oil there too - so it all balances out, right?
Lauren, gnocchi are tricky; they can be very good, or really terrible. There doesn't seem to be a middle ground. What works with this recipe seems to be the proportions of ingredients so that you end up with a dumpling that is tender but with some tooth, with that comfort of pasta but without exceeding heaviness.
Vivian, my pleasure. And thank you for the truly kind words.
Jennifer, they can be fiddly but I found this recipe rather forgiving - if you give it a go, please let us know how it goes!
Barbara, I think this would work with a plain gnocchi quite well, if you wanted to let the sprouts be the star of the show.
Thank you, Aran!
Anh, I did, and I was even quite bold and made a double batch. There are two bags now stashed in my freezer. I thought if I was going to get back on that horse, I might as well gallop.
lisa, thanks so much for saying.
Julie, ha! I'll take that response as a good one?
ok.....your writing is fantastic....I so enjoyed this lovely post! xo
Hahaha this was hilarious!
Sweet potato gnocchi.. mmm.
Such a sweet clever post and such amazing looking gnocchi. Good for you for persevering - it certainly looks like you were rewarded!
Oh this sounds wonderful! I'm definitely making it this weekend. Beautifully done!
I just found your blog via tastespotting... and I absolutely love this post! Please excuse me while I flick through the archives... I'm so happy to have stumbled upon this today!
I confess, here and now, making Gnocchi intimidates me. Please don't pass this tidbit along...Yet, after reading this recipe, somehow my fear is edging away. Last weekend my friend took me to an amazing specialty store in the middle of an industrial area. In the large, chilly produce room, she pranced me over to a bin filled with sleepy tiny Brussels sprouts. MINI Brussels sprouts! I had no idea. And, now, sweet potato Gnocchi...A heavenly pairing, indeed. I have to bite the bullet on this one. Oh, dear.
I saw brussel sprouts in the grocery store this week and I debated buying them, but I don't really have time to come up with something to do with them this week. This recipe would be perfect and really healthy.
This looks delicious! Sorry you had so much trouble with the other recipe! Its funny how something looking so simple could turn into chaos.
Glad this turned out well!
MAN I seriously need a ricer! All anyone is talking about is gnocchi! I feel so left out :)
its still too hot in so cal for fall foods, but this looks like an excellent combo! Glad you enjoyed this gnocchi experience. I applaud you, not sure id ever give them a try
Wow those look amazing!
Hahahaha dumpling dough is a labor of love, for sure. The final product looks well worth it though! I bet the combo of the sweet potato and roasted brussels was SWEET!
Ohhh. Thank you so much for your rhapsody in gnocchi. You write and photograph beautifully, and I simply cannot wait to try the recipe.