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)
They look so stunning in the bowl together. Looks delicious, nice work!
I love your site
I was just telling Brian that I want to try my hand at gnocchi...thank you for reassuring me that it is indeed something that I can tackle!
Lovely writing as always, m'dear.
Tara, I don't know what's more delicious, your prose or the recipe itself. And these photographs! I swear, I can smell them. I'm very happy to hear that you and gnocchi are back on speaking terms. This recipe is now "on deck" in my kitchen. We just got our first Brussels sprouts of the season from our CSA. Perhaps that's a sign that I'd better get cooking. Hope you're having a great weekend.
mmmm, i like your take on these! i have so much left over in the freezer i might just have to try them this way too.
Okay, enough is enough. When does YOUR cookbook come out--complete with charming stories and beautiful and thoughtful writing?
Get on it!
Serendipity. It's sweet potato heaven at the farmers market these days, and I was just thinking about sweet potato gnocci, which I have never made, myself. I would never have thought of pairing it with brussel spouts! Velly velly intelesting :D
The picture is inspiring. That dish should be a hit at my home since my husband is a fan of Brussel sprouts and gnocchi.
Those look fabulous!! (I'm so impressed with the shaping. Brava!!)
...must look for Brussels Sprouts and sweet potatoes... neeeeeeed gnocchi....
-Elizabeth
Saw these in my magazine and they've been lodged in my brain ever since. I've been nervous to try them, though...don't want to get in a fight.
You're making a good argument, though.
I'm so glad to hear that you enjoyed the post, Barb! We'll have to set up a gnocchi for knobs exchange program sometime soon.
Thank you, hollyxo.
Dana, the gnocchi were blessedly easy to work with, but goodness there were a lot of them (when making the full batch). Rolling and shaping took perseverance AND stamina, let me tell you!
Elizabeth, thank you and please let us know how it goes!
emiglia, so glad to have you here, hope to see you again.
Jennifer, be brave! I do not think gnocchi would be able to get the better of you. And miniature Brussels sprouts sound adorable. Must find.
Kari,enjoy!
Aysegul - nysdelight, thank you!
Allyson, a ricer-less friend of mine would make fabulous mashed potatoes by forcing the cooked spuds through a colander (not a sieve) with the back of a spoon. I think that would work here, so no need to feel left out!
Sprouted Kitchen, you're such the talent in the kitchen I doubt that gnocchi would be beyond your grasp. Hope it cools down for you soon!
Thanks, Nutmeg Nanny.
Lele, labour indeed, I we ended up with 2 1/2 half sheet pans of gnocchi that day.
Elaine, thank you so much for the compliment!
kickpleat, thanks you my friend. I was aiming for the sprouts to be about the same size as the gnocchi. Smaller ones work best, I found.
dropfood, thanks!
Andrea, thank you m'dear - I am sure you would be a pro at gnocchi within the first go.
Aww, Jess, you're the sweetest. We did have a good weekend - apple picking and cider, the whole autumnal shebang. I hope yours was a good one.
Yours looked perfect, kelly. The Gourmet recipe is a keeper.
Anonymous, you don't happen to be a publisher, do you?
Please let me know if it is a pairing you try, Karen! That said, the original recipe from the magazine (sweet potato gnocchi with fried sage) is a stunner.
Kim Vallee, thank you. I hope your husband enjoys it!
The shaping isn't difficult once you get into a rhythm, Elizabeth. My first few were less than picture perfect, let me tell you.
The Leftoverist, the magazine photo is rather compelling, isn't it?
These look amazing. Trying to get up the courage to make them.
tara... i'm a horrible food person. can you believe i've had gnocchi only once in my life? i liked it. anyhoo i didn't get your email! send it again pretty please.
This looks so fabulous! I'm glad you and gnocchi are friends again.
We went out on Friday night and both ordered gnocchi, different ways.
And then I was reading Gourmet and considering trying gnocchi, but feeling worried because I'd just read your post. So now I'm reassured.
Oh my goodness this recipe has my name alllllllll over it. Honestly, what a perfect combo. I have walnuts, brussels sprouts, but alas, no gnocci. Sweet potato, huh? Nice.
I love it and I want to make this!
This looks amazing. I need it in my life, right now. haha!
That looks absolutely amazing!!!
This is great! I ripped out the Gourmet recipe to try and am now writing down your tips as well!
I loathe brussel sprouts, but yours looks positively sublime!
This recipe is mind-blowing! And mouth-blowing. I ate it for dinner, then breakfast the next day and also for lunch. I think I even cuddled the container I stored it in. Kudos!
i LOVE brussel sprouts and gnocchi. and your blog! your pictures are amazing and i love the simplicity of it all, your recipes, pictures, writing the effortlessness of it all. just beautiful.
-Lisa @ thesimplespatula.blogspot.com
This looks amazing! Do you think this would work with steamed and sauteed swiss chard instead of brussels sprouts? They didn't have brussels at the farmer's market quite yet.
I have a weakness for gnocchi and these pictures made my bottom lip quiver because I'll probably won't have the chance to make these wonderful pillows of joy. Boo.