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Turn Your Thanksgiving Leftovers Into Homemade Sweet Potato Gnocchi

November 26, 2017

 

I hope you all had a wonderful Thanksgiving! 

 

We've been having the same dinner for the last three nights now. Turkey, gravy, stuffing, mashed potatoes, some corn bread, and asparagus. We finished up the majority of what we cooked for Thanksgiving. But we're still stuck with some leftover ingredients that we bought for meal prepping last week. And if you're like me, I hate to waste anything. What do we do with all this sweet potato you ask? Ah-hah! Make homemade gnocchi, of course.

 

Gnocchi is my all time favorite type of pasta. When prepared right, it can turn into the fluffiest melt-in-your-mouth sensation that keeps you coming back for more. I have a favorite family owned restaurant I like to go to around this time of year. It's located in the Theater district in New York City. Anyone heard of Barbetta? My parents took me there when I was little and ever since I had a taste for their gnocchi, I was forever hooked. I mean, severely hooked. Like, sometimes I go for seconds... Yeah, that's how crazy I am for these. Sometimes when it's not listed on the menu, I kindly ask for it and they never hesitate to make a small batch for me. Now that I am old enough to handle the advanced level of gnocchi making, I've been obsessed with getting it right just like Barbetta. To this day, I'm still working on getting my gnocchi to perfection. Barbetta seriously has the best gnocchi on the planet. If you get a chance, definitely make a reservation and put in a special request for their gnocchi. 

 

 

So, speaking of perfection. I kind of make this gnocchi dish every year because my obsession about getting it just right keeps growing stronger and stronger. And in fact, every year my gnocchi game turns out better and better. So, it's totally okay that I make this all the time, right? Progress is key. I borrowed this recipe from Salt and Wind. This sweet potato gnocchi is prepared with a balsamic-sage brown butter sauce. Yum! Be sure to click the link to Salt and Wind to direct you to the instructions and what you need to make this dish yourself. If I can do it, so can you. 

 

Bon appetit.

 

 

 

 

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