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!
Keeping 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.
Sweet Potato Gnocchi with Oregano Olio
NF, Soy free
Serves 6-8Ingredients: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 temperature1/2 cup ricotta cheese (I used the whole milk variety.)2-2.5 cups whole wheat pastry flour2 tsp dried oregano1 tsp sea salt1/2 tsp ground black pepperFresh oregano leaves, about 1/4 cup loosely packed6 tbsp olive oil and 3 tbsp butterParmesan 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.