· recipe ·
Sweet Potato Gnocchi Casserole with Pecans
A golden marshmallow topping and toasted pecans bring the familiar sweet-and-crunchy contrast of a holiday casserole.
Time and servings
- Prep
- 45 min
- Cook
- 105 min
- Total
- 150 min
- Servings
- 4
Nutrition per serving
- Calories
- about 870
- Protein
- 11 g
- Fat
- 39 g
- Carbs
- 126 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.
Toast the pecans
Toast the pecans in a dry skillet until fragrant, then transfer them to a board and chop them coarsely.
Heat the cooking water
Heat the oven to 375°F190°C. Bring 3 quarts3 liters of water to a gentle boil and add 1 1/2 tsp9 g of the salt. Make the spiced butter while the water heats.
Make the spiced brown butter
While the water heats, melt the butter in the skillet and cook until its milk solids turn hazelnut brown. Stir in the brown sugar and cinnamon until the sugar is moistened, then remove the skillet from direct heat.
Poach and drain the gnocchi
Lower the gnocchi into the gently boiling water and stir once. Lift them as they float and let them drain for 2 minutes so they do not dilute the butter mixture.
Assemble the casserole
Fold the gnocchi gently through the spiced brown butter and spread them in a baking dish. Scatter the toasted pecans and mini marshmallows evenly over the top.
Bake and finish
Bake until the marshmallows are puffed and golden in spots, 8 to 12 minutes. Thinly slice the sage over the casserole after it leaves the oven and rest for 5 minutes before serving.
