Crispy Sweet Potato Gnocchi w/ a Chianti Date Glaze

 Crispy sweet potato gnocchi is a hearty, farm fresh dish that brings a together a subtle sweet and savory combination.

Crispy Sweet Potato Gnocchi w/ a Chianti Date Glaze | Britt's Blurbs

Before we get into the goods of this dish, I must tell you that the Edamame Soup Recipe I had promised you in the Weekly Meal Plan post will have to come a bit later. Such is life but this naturally sweet and savory combo should hold you over until then!

As I was searching for the perfect date night dish to make Saturday evening, I came across this Sweet Potato Gnocchi recipe I had pinned awhile ago and completely forgot about. This hit the nail on the head. Something that’s fun to make, delicious and a tad healthier than the original.

Back to the food. After we made our dinner Saturday evening I still had a lot of gnocchi leftover that I wanted to experiment with. The original recipe by Kelly is wonderful, don’t get me wrong, but it was a bit too “chewy” for me and I like crispy things. So that’s exactly what I decided to do. Crisp it up and add a flavorful, chunky glaze.

Crispy Sweet Potato Gnocchi w/ a Chianti Date Glaze | Britt's Blurbs

And there we go. It’s smoky & sweet. Crispy yet still chewy. Hearty but still full of nutrients. Filling but you don’t leave the table stuffed.

Honestly, I see myself recreating this dish a lot. Especially for a large group of friends for a dinner party!

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Crispy Sweet Potato Gnocchi

Crispy sweet potato gnocchi is a hearty, farm fresh dish that brings a together a subtle sweet and savory combination.

  • Author: Britt's Blurbs
  • Prep Time: 20
  • Cook Time: 30
  • Total Time: 50 minutes

Ingredients

Chianti Date Glaze

  • 6 dates
  • 2 tbsp. water
  • 1 tsp. red wine vinegar
  • 6 tbsp. Chianti

Dinner Dish

  • 1 tsp. butter
  • 1 tsp. EVOO
  • About 40 pieces of the sweet potato gnocchi
  • 5 baby portabella mushrooms thinly sliced length wise
  • 1 handful spinach

Instructions

For the Chianti Date Glaze

  1. Pulse the dates and water in a small food processor until the dates are chopped.
  2. Add the date mix, red wine vinegar and Chianti to a small saucepan.
  3. Turn the heat on medium-low and stir continuously until a sauce is formed.
  4. Add the sauce back to the food processor to pulse a few more times.
  5. Return to a dish to serve.

For the Dinner Dish

  1. Heat a cast iron skillet on the stove and add the butter to the skillet.
  2. When the skillet becomes hot, start adding the gnocchi (it’s best to do this in two batches)- Use the recipe noted above to make the gnocchi.
  3. Cook the gnocchi on each side until it is golden brown.
  4. Transfer to a serving dish and cover to keep warm.
  5. While the gnocchi is crisping, add the EVOO to another warm pan on the stove and saute the onions, portabella mushrooms and spinach.
  6. Once the gnocchi and mushroom mix is finished cooking divide the gnocchi among two plates, topped with the mushroom mix and drizzle with the Chianti Date Glaze.
  7. Serve immediately!

Nutrition

  • Serving Size: 2
  • Calories: 4567
  • Sugar: 84
  • Sodium: 225
  • Fat: 23
  • Saturated Fat: 5
  • Unsaturated Fat: 11
  • Trans Fat: 0
  • Carbohydrates: 916
  • Protein: 159
  • Cholesterol: 5

Crispy Sweet Potato Gnocchi w/ a Chianti Date Glaze | Britt's Blurbs

Enjoy!

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