Thanksgiving is over and it’s time to change flavors and go Italian. You can do it with your Thanksgiving leftovers. All you need are your left over mashed potatoes and some fresh brussels sprouts. Left over roasted sprouts will do fine too, but who has those delicious gems left over?
Left over mashed potatoes take my head in several directions. Right around this time, I’m craving some Mediterranean flavors; a little olive oil, something salty like olives or pecorino and the flavor of sage. This is how Brussels sprouts gnocchi was born. I had plenty of fresh sage on hand and didn’t want it to go to waste, and there is nothing like a sage browned butter to excite a dish. It’s still very wintery, very holiday, but a tad more modern with rustic, northern Italian notes. It was so delicious and a real trial for Mr. ST to hold off while pictures were being taken.
The rule to make a good gnocchi is simple and I’ve stated this before with this gnocchi recipe.
The mandolin comes in handy to shred the brussels sprouts, but please be careful. I use the safety hold and was able to stick a brussels sprout into each prong to get a quick shred.
The saute is shallots and brussels sprouts, but you can use any kind of finely minced onion or scallion. This base of sauteed brussels sprouts is so good, you could stop here and eat, add poached eggs, or stuff into ravioli. In this recipe the saute is added to mashed potatoes with an egg and flour and you have gnocchi.
Roll into long tubes, cut, swipe with a fork and don’t worry about being too pretty. Fry sage in some butter until the butter is nutty and the sage is crispy. Remove sage, pan fry the gnocchi (after a quick minute boil) and you have a wonderful lunch or side dish. I added in some olives for color and a bit of briny flavor and texture. Perfect.
Mashed potato recipe here.
Delicious cauliflower ravioli in sage brown butter here.
- 2 cups mashed potatoes or 2 cups baked potatoes peeled and taken through ricer
- 2 large shallots or ½ onion
- 6-8 brussels sprouts, shredded
- 1 egg
- ½ cup flour
- ¼ cup grated pecorino cheese
- 8 sage leaves
- 2 tablespoons butter
- olive oil
- a few sprigs fresh thyme
- Prepare potatoes. This recipe was intended for left over mashed potatoes. If you don’t have those, bake two potatoes and then scoop out and take through a food mill or ricer. Add a knob of butter, salt and proceed with recipe.
- While potatoes are cooling, prepare brussels sprouts. Shred with knife or mandolin. Remove large leaves and save those for garnishing the plate.
- Saute shallots or onion in butter and olive oil until soft. Add brussels sprouts, fresh thyme cook for 5- minutes on medium heat.
- Add brussels sprouts and cheese to potatoes. You want a ratio of about 1 to 2, brussels sprouts to potatoes. Add egg. Mix thoroughly. Add flour. Mix gently. Using floured hands and a clean cutting board that has been floured, roll into long tube. Cut and run fork across. Put in salted boiling water until they rise to top, about one minute only.
- Remove from water, drain well.
- Put butter into frying pan. Add sage leaves and fry leaves until crisp, not browned. Remove. Add gnocchi, and fry until golden brown. Serve immediately.
- Pan fry in sage butter.