Gnocchi – Tiny Tales

Sweet Potato Gnocchi with Brown Butter and Sage.

The past week and a half has been kind of a lot. It’s been emotional and trying and hectic, which in turn has just drained me (a serious introvert) of all my (very extroverted) energy. But then Sunday came around, and I had a bit of respite.

Skyler woke up early and headed out to hunting camp with a few of his buddies, leaving me at home with our three snuggly little pets and no plans of any kind. And although I gave him a hard time about leaving, if I’m being honest, it was just what I needed. An entire day to be at home, with myself, and just be. I needed to press pause on life, enjoy the quiet and recharge. That reset button looks different for everyone, but for me, it meant spending a whole lot of time in our kitchen.

After a quick trip to the grocery store (in my pajamas, because it was my day and who cares), I whipped up a batch of cappuccino biscotti, and then I set my sights on dinner: sweet potato gnocchi with brown butter and sage.

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Baked Gnocchi With Basil, Prosciutto & Cream Sauce.

Comfort foods come in all shape and sizes. A hearty beef stew or chili. Meatloaf or your grandma’s classic casserole. But last weekend, I had the good fortune of adding a new meal to the comfort food list: Baked Gnocchi with Basil, Prosciutto & Cream Sauce.

Ingredients: 3 pounds cooked gnocchi / 2 cups heavy cream / 4 tablespoons butter / Salt + white pepper / 1/4 cup chopped basil / 1/4 pound prosciutto / 1/2 Pecorino Romano cheese / (Other suggested additions: Spinach, peas, bacon, etc.)

Directions: Preheat oven to 350. / Warm cream and butter over medium heat until butter is melted. / Remove from heat, and add salt, pepper, basil and half of the cheese. / Lightly butter a 9×13 pan (or small, individual casserole pans), and add gnocchi. / Chop the prosciutto, and add to the gnocchi. / Pour cream sauce into the pan, and top with remaining cheese. / Bake for 25-30 minutes. / Pair with a crisp Pinot Grigio, and enjoy.