Sweet potato gnocchi with brussels sprouts and tarragon cashew cream sauce

A mighty fine selection from Isa Does It, which I have made before but wanted to revisit.

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The process of making gnocchi is really fun, but time consuming. And I don’t think I’ve perfected it, by any means, but it is pretty good.

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Nuked the sweet potatoes – a starchier Japanese variety with purple skin and yellow flesh – and scooped out the guts after they had time to cool.

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Smash, smash, smash with miso and olive oil. It comes out the holes in my masher looking like play-doh.

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I think you all know how I feel about dough by now: it feels goooood in your hands.

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Rolled it out like a big, skinny, flour-coated snake…

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…and chopped it into tiny pillows! Chop, chop, chop!

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Boil it until it floats; that’s how you can tell it’s a witch! Erm, I mean, it’s cooked.

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