Y’all… these are basically delicious little pillows of sweet potato joy. Morsels of heaven, if you will… you know, drowning in a rich, creamy cheese sauce [*wishes I was drowning in this cream sauce… jealousy immediately sets in*]. Honestly though, gnocchi is one of my most favorite things to make/eat/all of the above. I guess if someone else wanted to make them for me and feed me by the forkful I’d totally be okay with that, too [cough, sous chef, cough].
Seriously though, these are everything. And with the holidays here, it’s such a decadent vegetarian option to serve. Like, I don’t even miss bacon when I eat these [but on second thought, adding bacon would be pure genius…]. I mean, it’s happiness in a bowl. Makes me wanna break out in song and dance: “They’re a teensy bit laborious, but also pretty glorious, make these babies and you’ll surely be victorious…” [so horrible, I know. I’ll stick to cooking. And drinking wine.].
And my absolute most favorite part about the gnocchi is the texture [and sauce, obvs…]. OH, the texture… My goodness. After boiling the little nuggets, you saute them in butter to crisp up the edges until they turn a gorgeous golden-brown…. and the result = texture heaven. Crisp, buttery edges, with soft, pillowy insides… ugh. I have no words. And then… THEN… there’s this ridiculous rosemary and cheddar cheese sauce. Just whoa.
I didn’t even know it was possible to have thirds, and still crave fourths [like, besides glasses of wine…]. And guess what, my friends: it absolutely is. We made a variation of this last fall with butternut squash, which was hands down ridiculously good — and I’m at a total loss for which one takes the cake. They’re both utterly dreamy and the best thing that’s ever happened to me. Besides our dog.