Thanksgiving leftovers = Gnocchi

Gnocchi is actually quite an easy recipe, and perfect when you have leftovers. I made some with regular mash and then some with mashed sweet potatoes. Both are light and delicious.

Technique, including a light hand, is the most critical component.

1cup plus 1/4 -1/2 cup flour and some additional for dusting.
2 cups mashed potatoes (regular or sweet)
2 teaspoons salt
1egg

Pour 1cup flour into a bowl or on the counter. Put the potato on top. Make a "volcano" (also called a well) and sprinkle 1/4 (for dry potatoes) to 1/2 cup (for moister) flour on top. Add a beaten egg in the well. Mix all together.  I find the best way is to fold the bottom of flour (folding from the outside-in) over the top and continue this until everything is mixed. The dough will be sticky. Cover the dough with flour.

Sprinkle a generous layer of flour on a baking sheet.  (Make sure that the sheet will fit in the freezer). Pinch off approximately 1/4 of the dough.  Cover in flour and roll, with your hands, on a well floured surface, a log, approximately 1 inch in diameter.  With a sharp knife, cut the log into small, bite-sized pieces.

Then, you start to roll.  Each piece should be floured, then pressed against a fork, lengthwise, and then rolled down the fork.  A bit like a snail's shell. Once you get the hang of it, no problem, but until then, you may be frustrated. Keep each piece floured, and the colder the dough, the less likely it will stick to the fork.

And, if you get pissed off by this mess, dip your fork into the flour, press it down the middle and be done with it.  Still tastes good. Like this...

Once you have finished, lay them onto the floured baking sheet, and freeze. Once frozen, transfer to a container until ready to use. 

When you are ready to eat, boil salted water. With a rapid boil, place the frozen gnocchi into the water and let them rise to the top. 

At this point, you can be done and cover with sauce (a nice meat sauce can be enough), or you can sautée in a little browned butter. I love this second technique for the sweet potato -especially if you add a little sage and prosciutto.   Mmmmmm. 

Marshmallow or Streusel - Well, I say both! (Sweet potato casserole)

Some people love sweet potatoes with gooey marshmallows on top - brings back memories of childhood.  Some love the rich, nutty taste of a streusel.  At each Thanksgiving, I seem to have a good mix of both.  So, why should we have just one?  I say - let's have both!

My sister-in-law, Lisa, loved this version of sweet potatoes so much that she tagged a photo of the dish as me, and has asked for the recipe.  (The picture is Lisa's creation - woo hoo!!) Well, of course - I would be happy to to!   This version makes a heck of a lot of sweet potatoes, but, they can go quickly.  This version is intended to feed 12 - you can certainly adapt to meet your sized crowd. 

For Sweet Potatoes

12-14 medium sweet potatoes (baked at 350 degrees for approximately 1 hour - until tender - and cooled to room temperature)
1 1/2 cans of evaporated milk
1 tablespoon grated nutmeg
3/4 cup brown sugar
1 teaspoon kosher or sea salt
2 eggs

For streusel
1/2 cup chopped walnuts
3/4 cup all-purpose flour
3/4 cup brown sugar
1 tablespoon cinnamon
1/2 tablespoon grated nutmeg
Pinch of salt
6 tablespoons melted butter

Mini marshmallows

Blend all sweet potato ingredients until smooth and creamy.  Add more evaporated milk, if not creamy enough.  The mixture should be slightly runny.  Place into a large casserole dish.

In a separate bowl, blend the dry ingredients, including nuts and spices.  Slowly add butter until mixture is crumbly. 

Top the sweet potatoes with alternating rows (diagonally looks great) of marshmallows and streusel. 

Place in a pre-heated 350 degree oven until sweet potatoes bubble and marshmallows are browned. 

Enjoy!