In Colorado, comfort food is completely legitimate until we turn the corner in May. Until then, blizzards, freezing winds, and the occasional balmy day are the norm in what we know as spring. Therefore, I’ll continue to cook and share my cozy recipes, and if you happen to be in a place where you are wearing short sleeves. . . Bear with me. And don’t rub it in.
After a quick scroll through my recent posts, it seems I’m obsessed with either soup or pasta. Still, I wonder — what’s wrong with that? We’ve also been doing some traveling, and I’ll share some food porn from our trips soon. For now, it’s pasta I’m stuck on. Gnocchi this time. Not in the least bit a quick dinner, but a labor of love. I had an excuse (special occasion, a dear friend who needed spoiling, and who likes good food), and that’s really all you need. That, and maybe several episodes streaming of Downton Abbey to get you through. It worked for me in the midnight hours, plus a little dark chocolate. If you have the opportunity to make these ahead and freeze them (uncooked), I would recommend it (not that I am ever that organized, but it always seems like a great idea). When it all comes together, the fried sage is sublime, and the gnocchi are pillowy and light. As all gnocchi should be. Buon appetito!
Sweet Potato Gnocchi with Fried Sage and Pine Nuts
recipe from Gourmet Pasta magazine, winter/spring 2013
Note: Serves 6 as a main course. Plan on about 3 hours or so of labor. Uncooked gnocchi can be frozen (first in 1 layer in a baking sheet until firm, then transferred to a sealable bag) up to one month. Do not thaw before cooking. The original recipe calls for fried chestnuts, but I personally don’t love them, so I used pine nuts instead. Continue reading
