· recipe ·
Sheet-Pan Sweet Potato Gnocchi with Italian Sausage and Brussels Sprouts
Brussels sprouts have tightly packed centers; halving them exposes a cut surface that can brown against the pan.
Time and servings
- Prep
- 45 min
- Cook
- 100 min
- Total
- 145 min
- Servings
- 4
Nutrition per serving
- Calories
- about 820
- Protein
- 27 g
- Fat
- 43 g
- Carbs
- 82 g
Bake the sweet potatoes
Pierce the sweet potatoes and bake at 425°F220°C for 45 to 60 minutes, until completely tender. Baking keeps the flesh drier than boiling, which is useful for a sweet-potato dough.
Prepare the sweet potato
Split the sweet potatoes and scoop out the flesh. Pass it through a potato ricer, or use a potato masher until no lumps remain. Spread it out for a few minutes so surface steam can escape.
Mix the dough
Mix the smooth sweet-potato flesh with the egg yolk, 1/2 tsp3 g of the salt, and 1 cup120 g of the flour. Fold just until a soft dough forms, adding only enough remaining flour to make it workable.
Roll and cut the dough
Divide the dough and roll each portion into a rope about 3/4 inch2 cm thick on a lightly floured surface. Cut the ropes into 3/4 inch2 cm pieces.
Carpentry Dynasty gnocchi boards15% off with code WOFG15Shop on Amazon →Add the ridges
Roll each piece over a gnocchi board to create beautiful, well-defined ridges that help the sauce cling. A fork can make simple grooves.
Mix the cider-Dijon glaze
Whisk the Dijon mustard, cider vinegar, maple syrup, 2 Tbsp30 ml of the olive oil, and half of the black pepper until emulsified. Thinly slice the garlic and stir it into the glaze.
Heat the cooking water
Bring 3 quarts3 liters of water to a gentle boil after shaping the gnocchi. Heat the oven to 425°F220°C. Add 1 1/2 tsp9 g of the salt to the water.
Give the sausage and sprouts a head start
While the water heats, halve the Brussels sprouts and cut the sausage links into 1-inch2.5 cm pieces. Turn both with 2 Tbsp30 ml and the remaining black pepper on a rimmed sheet pan. Roast for 12 minutes while you poach and drain the gnocchi.
Poach and dry the gnocchi
Lower the gnocchi into the gently boiling water and stir once. Lift them as they float, spread them on a clean tray, and leave them for 5 minutes until no beads of water remain.
Add the gnocchi and glaze
Add the dry gnocchi to the pan, pour over the cider-Dijon glaze, and turn gently. Roast until the sprouts are browned, the gnocchi have a light crust, and the sausage centers reach 160°F71°C, 12 to 15 minutes.
