I Say Yes...You Say Gnocchi

I tried something new a few weeks ago that was fun to make and eat! I am usually skeptical new foods that I have never tried, but this when I saw this was sweet potato, I decided I couldn't go wrong. Then one of my homemaking heroes, Sheila, accepted an invitation to dinner, so I took a chance on a new recipe.

I found this recipe on a blog and unfortunately I can't find it again. I wanted to give the blog credit, because I enjoyed this so much.

Sweet Potato Gnocchi 

With Summer Vegetables

Ingredients:
2 (8 ounce) sweet potatoes
1 clove garlic, pressed

1/2 teaspoon salt

1/2 teaspoon ground nutmeg

1 egg

2 cups all-purpose flour

Directions:

Preheat the oven to 350 degrees F (175 degrees C). Bake sweet potatoes for 30 minutes, or until soft to the touch. Remove from the oven, and set aside to cool. Once the potatoes are cool enough to work with, remove the peels, and mash them, or press them through a ricer into a large bowl. Blend in the garlic, salt, nutmeg, and egg. Mix in the flour a little at a time until you have soft dough. Use more or less flour as needed.

Bring a large pot of lightly salted water to a boil. While you wait for the water, make the gnocchi. On a floured surface, roll the dough out in several long snakes, and cut into 1-inch sections. Drop the pieces into the boiling water, and allow them to cook until they float to the surface. Remove the floating pieces with a slotted spoon, and keep warm in a serving dish. Serve with butter or cream sauce.

Gnocchi dough rolled into a long snake-I did this at least 2 times

I cut the gnocchi into short pieces, and then pressed fork marks into them.

I thought the ones without fork marks were prettier. 

I put the gnocchi into a large pot with boiling water and they float to the top when they are finished. This only takes a minute or two.

Finished Gnocchi

Vegetables and Sauce:

serves 4
prep time: 15 min


Total time: 15 min



1 tbsp olive oil

2 zucchini or summer squash, or one of each quartered and sliced (we used one of each!)


2 garlic cloves, minced


coarse salt and ground pepper

1 pint grape tomatoes, halved
1 package (15 to 16oz)

gnocchi
1/4 cup

fresh basil, chopped


2tbsp grated romano cheese


1 tbsp butter


2 tsp fresh lemon juice



1. In a large skillet, heat oil over medium-high. Add squash and garlic and season with salt and pepper. Cook, stirring occasionally, until squash in crisp-tender, 4 to 5 minutes. Add tomatoes and cook, stirring occasionally, until juicy, about 2 minutes.



2. Meanwhile, in a large pot of boiling salted water, cook gnocchi according to package instructions. Reserving 1/2 cup cooking liquid, drain gnocchi and transfer to skillet. Toss gnocchi, adding enough cooking liquid to create a sauce. Remove from heat and stir in basil, cheese, butter, and lemon juice


If you try it, tell me how you liked it. There are also a lot of recipes online for sweet potato gnocchi with a brown sugar sauce. I will have to try that too! Enjoy!