Comfort After Chaos: Sweet Potato Gnocchi with Oregano Olio

Well hello there everyone and happy spring! I know I am returning after a long hiatus. Thank you for continuing to visit the site and to those of you who regularly reached out to ask when the next post will be! I’m not gonna lie; the last couple of months have been a tough road over here personally. The changes and circumstances were great enough in magnitude that I had to step back and focus on my family and myself. Now that things have settled down, I have decompressed, and am regaining some sense of my new normal, I am more excited than ever to continue developing and providing yummy, healthy recipes!
IMG_2394Keeping this all in mind, I couldn’t think of anything better to start back off with than comforting, simple yet so gourmet, sweet potato gnocchi. The sweet potato provides loads more natural taste, fiber, vitamins, and antioxidants than regular potatoes. At the same time, this version of gnocchi is more like dumplings than pillows. They are not light and airy but chewy and filling.

IMG_2404
In line with my friend Jen’s awesome idea, I’ve been baking a bag of sweet potatoes once a week. I use them to supplement my dog’s diet and my own meals. It really saves time during the week and it’s nice to always have something ready to go in the fridge that lasts 5-7 days.
IMG_2403
Mixing ricotta in is a method that eliminates the need for eggs.
IMG_2402
Add the flour gradually as needed to absorb the moisture of the sweet potatoes and ricotta.
IMG_2401
The dough should be soft but pliable.
IMG_2397
Flour your surface well so that you can roll the dough on it well and so that the freshly cut gnocchi doesn’t stick. The excess flour will fall off in the boiling water.
IMG_2400
IMG_2399
You can use fork tines to imprint the gnocchi but I found that the lines didn’t last and also flattened my pasta more than I would have liked so I stopped after doing the first few.
IMG_2398
Fresh oregano from my garden was infused into the extra virgin olive oil and at pat of Irish butter.
IMG_2396
A quick pan fry in this sauce browned up the gnocchi and further developed its flavor.
IMG_2393
Sweet Potato Gnocchi with Oregano Olio
Charlotte Veggie

NF, Soy free

Serves 6-8

Ingredients:
2 large or 4 small sweet potoatoes, each rinsed and pierced a few times, then baked at 375 degrees for 45 minutes and cooled to at least room temperature
1/2 cup ricotta cheese (I used the whole milk variety.)
2-2.5 cups whole wheat pastry flour
2 tsp dried oregano
1 tsp sea salt
1/2 tsp ground black pepper
Fresh oregano leaves, about 1/4 cup loosely packed
6 tbsp olive oil and 3 tbsp butter
Parmesan cheese to garnish
*Note: You can replace any or all of the oregano with parsley.
Directions:

Bring a large pot of salted water to a boil.

Peel sweet potatoes and mash in a large mixing bowl with ricotta and spices.

Gradually add in flour 1/2 cup at a time.

Form dough with your hands and divide into 6-8 parts.

Roll each of these parts on the counter or holding up between your hands to form 1/2 inch thick “ropes”.

Place on a floured surface and cut into 1 inch pillows.

Heat fresh oregano, oil, and butter in a wide sauce pan or skillet over low medium heat.

Place gnocchi in boiling water, wait for them to rise to the surface, and then cook for an additional minute.

Removing with a slotted spoon or colander, gently place the dumplings into your butter oil sauce.

Flipping occasionally, cook for 10 minutes or until well browned.

Serve with a sprinkle of coarse salt, red pepper, flakes, and or parmesan cheese.

{ 10 comments… add one }
  • Sarah April 12, 2016, 10:30 am

    Great new post! Looks delish. What would be the best gluten free flour to substitute?

    • Rajul April 13, 2016, 8:51 am

      Hi Sarah! Thanks for reaching out. You can use a standard gluten free flour blend like the one at Trader Joe’s or you can use gram(chickpea) flour.

  • Manjari April 12, 2016, 11:41 am

    Rajul. Really happy to hear from you . Thanks

    • Rajul April 13, 2016, 8:51 am

      Thanks, much love 🙂

  • Katie April 12, 2016, 11:43 am

    ((Hugs)) to you and glad you’re back posting yummy recipes. This gnocchi looks amazing. Can’t wait to try it!

    • Rajul April 13, 2016, 8:51 am

      Hi Katie, let me know how it goes!

  • Melissa Windley April 12, 2016, 2:48 pm

    This. Looks. Delicious!! And I LOVE the idea of cooking a bag of sweet potatoes once a week. So glad you’re back in the kitchen creating yummy foods for me to drool over again!

    • Rajul April 13, 2016, 8:14 am

      Thank you Melissa! It’s a lifesaver all week.

  • Kedi April 13, 2016, 9:24 pm

    Welcome back! This looks like a hearty, yet healthy, dish. Will definitely try it.

    • Rajul April 15, 2016, 2:18 pm

      Thank you so much!

Leave a Comment

Recent Posts…

Meatless Monday: Parmesan Penne With End of Summer Vegetables & Garden Herbs

Meatless Monday: Parmesan Penne With End of Summer Vegetables & Garden Herbs

We don't eat a lot of pasta around here partly because of the starchy carbs and also because I want to be an unconventional vegetarian. In fact, my biggest compliment of the vegetarian food prepared for us on the Disney cruise last year is how impressive it was that in 7 dinners, I never once [...]

{ 0 comments }
Season’s Eatings: Layered Ginger Mint Joy Bars

Season’s Eatings: Layered Ginger Mint Joy Bars

Happy holidays everyone! Let's talk cookie bars. These sweet squares have all of my favorites wrapped into a decadence that you don't have to feel too guilty about. Chocolate, pecans, coconut, marshmallows...yum. They can be made gluten free, dairy free, and can adapt to any number or types of toppings. Totally a special winter break breakfast, snack, [...]

{ 0 comments }
Cast Iron Cooking, All In One Fajita Mix, & Zesty Queso

Cast Iron Cooking, All In One Fajita Mix, & Zesty Queso

I was late to the cast iron cooking game. I think I thought it was too heavy, not necessary, and required a lot of maintenance with tasks like seasoning and hand washing. My impression was wrong and it turned out to be a game changer! Yes, it is heavy. But that weight allows for more even [...]

{ 0 comments }
  • Subscribe to Blog via Email

    Enter your email address to subscribe to this blog and receive notifications of new posts by email.

  • Charlotte Veggie