|You want it.|
I'll admit it. I'm a gnocchi addict. I've tried to cut back, but I JUST CANT STOP. It's become one of my go-to's this summer when I have no idea what to eat; Homemade spinach pesto and store bought gnocchi, with a side of steamed broccoli. The problem is I either buy slightly pricey gnocchi at the farmer's market or slightly processed gnocchi from the grocery store.
Well those days are over. Homemade gnocchi here I come. I found this recipe on a blog I recently discovered, Kath Eats Real Food. Click on the link and find a ton of healthy recipes, adorable photos and general sillyness. Great site to explore!
|Good to have red wine to get you through :)|
In researching a good site with nutritional information I found this Sweet Tater Facts, which is a North Carolina Commision on sweet potatoes. What do their meetings look like? Are they all, "I agree, Ill have sweet potatoes fries with that!" or "I do not agree with you, please take your sweet potato casserole out of my sight." One can only spend too much time wondering.......
Nothing in this is hard, just time consuming. Definitely a weekend project for any full time 9-5ers. Luckily unless you are making these for a large group, you will have plenty leftover to freeze, and then you have gnocchi whenever you want it.
My goodness, is this ANOTHER reason to visit your local farmer's market? I think so!
Sweet Potato Gnocchi
|Gnocchi on a bed of garlic rainbow chard. Nom Nom.|
2 large (about a 1.5 pounds) sweet potatoes
1 1/2-2 cups whole wheat flour
1 teaspoon cinnamon
3/4 teaspoon kosher salt
1 tablespoon grapeseed oil
1/2 teaspoon rosemary, minced
Dash nutmeg (optional)
Any Sauce you like with gnocchi. I'm a Spinach Pesto girl, but to each her/his own sauce. You can also serve it on a bed of garlic greens, recipe soon to come.
1. At 375 degrees bake sweet potatoes for about an hour, until a knife can be easily inserted. Overcooked is better than under, you want the flesh soft.
2. When ready, cut open lengthwise and open to cool for 10 minutes or so.
3. When cool enough to touch, peel of skins with your hands and place all potato flesh in a large bowl. Add salt, cinnamon, nutmeg, and egg to taters and stir to combine.
|Taste, add more cinnamon or nutmeg if desired|
4. Turn the dough ball onto a flour surface and knead into a tighter ball. Use as much flour as you need to keep the ball from sticking to the surface and your hands.
|Gnocchi snake goes through the hole :) Healthy boyfriend likes to play with his food.|
|These are already cooked, just notice the size of the gnocchi.|
*At this point you can freeze them for later use. Spread on a cookie sheet with wax paper and freeze. Once frozen, place in a labeled ziplock. Then you have gnocchi for life.....or as long as they last. Thaw once ready to use.
8. When ready to eat, heat oil in a large saute pan with the rosemary. When hot (aka you flick water in the pan and it sizzles) add your gnocchi and coat with oil. Get a good crust on each side, about 3 minutes per side. Remove when lightly browned.
Sit back, relax and let the compliments roll in.