So far, I have done three half marathons at Disney in the past two years. When those half marathons were at Disney World we found eating at the Wilderness Lodge to be an absolute must! One amazing dish that is offered there is the Potato Gnocchi dish with brown butter, brussels sprouts and mushrooms! When we got home from the last trip, I told myself that I would try my best to imitate it! Thanks to the powers of the internet, we found the recipe and it did not disappoint, not to mention for a newbie at cooking this was definitely doable. It was the first time I was able to make my own pasta, and I have to say it was not totally easy and quick, but it was soo satisfying! It is really quite a perfect Fall dish!
Prep Time: 1 hour 10 minutes Total Time: 1 hour 30 minutes Serves: 4 people
Ingredients you need to cook this shit:
- 2 (12-ounce) sweet potatoes
- 1 egg yolk
- 2 to 3 cups all-purpose flour
- 3/4 teaspoon coarse salt
- 8 fresh sage leaves, thinly sliced, for serving
- Aged semi-firm cheese, shaved thin, for serving
- 8 tablespoons (1 stick) unsalted butter
- Coarse salt
- 3/4 pound Brussels sprouts, halved
- 3/4 pound mixed wild mushrooms
- 2 tablespoons extra virgin olive oil
Directions on how to cook this shit:
- Wash and prep your shit! If you haven’t yet, thinly slice your sage leaves. Halve the brussels sprouts. Thinly slice your mushrooms. Shave the semi-firm cheese. Peel the sweet potatoes and cut them into 2 inch cubes.
- Make your Gnocchi! Place the sweet potatoes in a steamer basket set in a pan with 2 inches water over medium-high heat. Cover pan tightly; steam until tender, about 7 to 10 minutes. Set aside to cool to room temperature.
- Press cooled sweet potatoes through a potato ricer into a large bowl. Make a well in the center and add egg yolk, 2 cups flour, and salt. Stir until mixture holds together as a soft dough, adding more flour if needed, a tablespoon at a time. Mixture should be soft but not sticky.
- Divide dough into 6 pieces and roll each piece into a 1-inch-wide rope. Cut each rope into 1-inch pieces. Roll each piece over the tines of a fork, if desired. Place gnocchi on a lightly floured sheet pan and refrigerate 1 hour.
- Roast the Brussels Sprouts and Wild Mushrooms! Preheat oven to 425°F. Toss Brussels sprouts and mushrooms with oil in a large bowl. Spread mixture on a large sheet pan. Roast until edges are golden brown, 10 to 12 minutes. Remove from oven and keep warm until ready to use.
- While sprouts and mushrooms are baking….Bring a large pot of salted water to a boil. Working in 3 batches, cook gnocchi 5 to 6 minutes, until cooked through but still tender.
- Make the brown butter! Place butter in a medium heavy-bottom saucepan over medium-high heat. Cook until butter is golden brown and smells nutty. Keep warm over very low heat.
- Serve! Combine cooked gnocchi, roasted Brussels sprouts and mushrooms, and enough brown butter sauce to coat in a large skillet over medium heat. Cook, tossing gently, until heated through. Garnish with sage and a shaved semi- firm aged cheese.