I apoligise if I’ve had quite a spread in between these two recipes, but in all fairness I have a lot of good recipes I’ve been working on for Thanksgiving dinner this week. It may be last minute for these recipes as I’m sure most folks have already done their shopping to avoid the chaos in the supermarkets the day before when everyone else waits until last minute to grab what they need for Thursdays feast. If it is too late these recipes are also great for Christmas. I’m not the normal American where I have my menus planned out weeks in advance, I usually procrastinate or typically forget that a big holiday is quickly approaching and at the last minute realize I haven’t done any shopping or preparation for my meal, I know I’m not the only one who does it, so I don’t feel bad or anything.
If you can remember from a week back I put up a fantastic sweet potato gnocchi recipe that I recommend as a side dish or even entree (if your vegetarian) for Thanksgiving. Nothing says fall better than sweet potatoes. I really hope if you’ve been following my blog you try this recipe. I promise its delicious and its not as hard as it looks to make. This recipe is lengthy, so I split it up into two posts. If your not one for cream sauces, you can always toss the gnocchi’s in some brown butter or a light red sauce goes well also. Another awesome thing about late fall/ early winter cooking is the use of sage in my recipes. I’ve never really cooked with sage but Brandon loves it and it’s smell. I do admit it makes your house smell fantastic. This sauce is the first recipe I’ve made using sage, and it was all Brandon’s idea, so all credit goes to him on this. This is also a yummy sauce to toss with penne or spaghetti or even drizzle on chicken or turkey. The only warning I have for you with this recipe is, when completely finished it’s a very heavy meal due to the starch of the sweet potato and the cream in the sauce. You will get full fast so you don’t need too eat a lot before you get the I hate myself from eating too much feeling.
Active Time: 15 Minutes
Total Time: 45 Minutes
Mise en Place (Ingredients):
-1 Garlic clove, sliced thin
-1 Shallot, julienne
-1 Cup Chicken Stock, warm
-3 Cups Heavy Cream
-5 Sprigs Sage
-2 Tablespoons Cornstarch
-Medium sauce pot
-Pumpkin Spice (For garnish)
-Maple Syrup (For garnish)
Method of Preparation:
-In your sauce pot over medium heat, saute your aromatics (garlic and shallot) and sage until aromatics become translucent and soft.
-Add in chicken stock and reduce
-Add in heavy cream. Place a lid on the pot and bring cream up to a simmer. Make a slurry with your cornstarch adding in 2 tablespoons of water.
-Once at a simmer, turn off the heat and allow sage to steep in the cream for 30 minutes.
-After 30 minutes, bring the cream back up to a simmer stir in slurry until cream becomes thick (add additional slurry if needed) and serve immediately.
-If you want, at this point you can strain the sage and aromats from the liquid into a large bowl, or as I did, leave it in for added flavor.
-Place cream in the bottom of a bowl, add caramelized gnocchi’s on top, sprinkle a little pumpkin spice over gnocchi’s and sauce, pour a small amount of maple syrup around the cream. (Follow the picture below)
-If you love brussel sprouts and onions as I do, another excellent addition to this dish is to caramelize brussel sprouts and onions in butter. All you have to do is: Cut 6 brussel sprouts in 1/4’s and blanch in hot salted water. Also cut the root end off because it’s bitter and may contain dirt. Julienne half a yellow onion.
-Melt butter in a small saute pan on medium heat, add in Brussels and julienne onions. Cook until Brussels are caramelized all around and onions are soft. Season with salt and pepper. Your done! Place veg. on top of gnocchi and enjoy!