Meanwhile, melt butter in heavy large saucepan over medium-high heat. Cook until butter solids are brown and have toasty aroma, swirling pan occasionally, about 5 minutes.
The only things standing between my masters degree and me are….a twenty page paper, a day with Jacques Pepin, a field trip to Vermont with my cheese class, a case study, another ten page paper, another twenty page paper, a ten page paper, a presentation, readings, a journal, a five page paper, and two cakes. This sort of to-do list overwhelms me. It makes me feel like a five year old that just got a happy meal toy taken away from her. It makes me want to come back to life as a puppy so everyone can hold me or pet me or something. In short, I need to be comforted.
And what’s the best way to be comforted? For me, it’s with sweet potato gnocchi. Gnocchi, my favorite food..made with sweet potato, my favorite…..vegetable? These gnocchi are easy to make and they are delicate but rich and sweet. After they’re cooked, they’re sauteed with a bit of brown butter, aka the nectar of the Universe, which makes them develop a paper thin crust. The crust shatters delicately when you bite into them, and then they just melt in your mouth. Dreamy.
See you in eleven days….hopefully sooner. In the meantime, eat & make these.
Sweet potato gnocchi with brown butter & chestnuts
Adapted from Bon Appetit
Notes: Yes, this is time consuming. Totally. Think of it as a weekend project or good form of procrastination, and like always, entirely worth it. Good things come to those who wait is a mantra I like to live by…sometimes.
After the gnocchi are shaped and rolled, make sure not to let them touch each other, or you’ll end up with a homogeneous mass of gnocchi dough. Which is okay, I guess, if you want to eat one giant gnocchi…but that would be a little weird.
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