We often consider turkey or ham for holiday meals, but you’re looking for a meatless main dish, try this sweet potato gnocchi from Artist Point at Disney’s Wilderness Lodge. The fluffy dumplings are paired with rich brown butter and hearty Brussels sprouts and mushrooms.

It take a little time to make the gnocchi (noh-KEE), but the comforting payoff is worth it. You can roast the Brussels sprouts and mushrooms while the dough is resting, and then the dish comes together in minutes.
Happy eating!

SWEET POTATO GNOCCHI WITH BROWN BUTTER
Serves 4

SWEET POTATO GNOCCHI

  • 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

BROWN BUTTER

  • 8 tablespoons (1 stick) unsalted butter
  • Coarse salt

ROASTED BRUSSELS SPROUTS AND WILD MUSHROOMS

  • 3/4 pound Brussels sprouts, halved
  • 3/4 pound mixed wild mushrooms
  • 2 tablespoons extra virgin olive oil

FOR GNOCCHI:

  1. Peel sweet potatoes and cut into 2-inch cubes. Place 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.
  2. 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.
  3. 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.
  4. Place gnocchi on a lightly floured sheet pan and refrigerate 1 hour.

FOR BROWN BUTTER:

  1. Place butter in a medium heavy-bottom saucepan over medium-high heat.
  2. Cook until butter is golden brown and smells nutty.
  3. Keep warm over very low heat.

FOR ROASTED BRUSSELS SPROUTS AND WILD MUSHROOMS:

  1. Preheat oven to 425°F. Toss Brussels sprouts and mushrooms with oil in a large bowl.
  2. 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.

TO SERVE:

  1. 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.
  2. 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.
  3. Garnish with sage and a shaved semi- firm aged cheese.

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