Sweet Potato Gnocchi

I’m a sucker for good gnocchi, and wanted to use up the abundance of sweet potatoes and almond flour that have been hanging out in my cupboard for a good three months. The kicker is I don’t do ricotta, so I adapted this recipe to make sweet potato gnocchi with goat cheese and my own (mediocre) kale pesto creation. It’s not as hard as it sounds, and takes no more than an hour from start to finish.

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For starters, peel and chop a 2 lb bag of baby sweet potatoes or 2+ large sweet potatoes. Boil for 20 minutes, or until tender.

Meanwhile, preheat the oven to 350 degrees.

Once the sweet potatoes are tender, drain the water and add 1 cup of goat cheese to the pot. Mash with a potato masher, and then add 2 1/2 cups almond meal/flour and combine into a dough-like texture. Roll into bite-size scoops and place on a parchment-paper lined baking sheet; bake 25-30 minutes or until golden brown and cooked through.

Note: depending on the sauce you choose, you may want to opt for boiling the gnocchi. That’s what I’m going to try next time for that pillowy, melt-in-your-mouth texture.

Optional: I made a kale pesto with sauteed kale, olive oil, parmesan cheese and almond milk. This particular combo needs a little more work before it’s ready for the spotlight. Feel free to share your favorite kale pesto recipe in the comments!

Starting Fresh

Fresh produce from @FarmFreshtoYou = healthy weekend kick-off. Tonight I went to work in the kitchen, chopping up all the seasonal veggies I could get my hands on for dinner. David and I both ate pretty decadently this week (hello, In-n-out) so we thought it was a good night to start fresh.

First, I shredded a head of cabbage, reserving two bowls’ worth for the base of a pseudo farmer’s market salad. Next, I chopped up tomatoes and walnuts, sliced two carrots, and diced an avocado. And a salad in the Jackson house isn’t complete without dried cranberries and Ranch. 😉

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Meanwhile, I steamed fresh corn on the cob and roasted a combo of fingerlings and sweet potatoes on a makeshift foil “tray” in the oven. I only had two sweet potatoes, so I mashed them up with ricotta and brown sugar. The fingerlings were delicious with a bit of olive oil and a generous sprinkle of salt and pepper.

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No guilt this Friday night! And it probably cost less than $10 given it was half my delivery from Farm Fresh to You.

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‘Tis the Seasonal Produce

  

Napa cabbage + apples + sweet potatoes = seasonal Sunday dinner. Tonight I played catch-up with some of Capay’s recent produce deliveries. The result was an improvised, colorful menu of light dishes – perfect for a lazy Sunday:

  • Salad with Napa cabbage (shredded), diced apples, sliced pecans and poppyseed dressing
  • Turkey burgers with apple slices and melted cheddar on sourdough
  • Mashed sweet potatoes with butter and honey (same method from Thanksgiving)

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Yam I Am

Yams – skins + butter + brown sugar + marshmallows = the extent of my cooking this holiday. I still don’t know the difference between yams and sweet potatoes (if there is one), but tonight I discovered how easy this classic Thanksgiving dish is to make.

Boil the yams with skin on, wait for them to cool enough to be handled, peel the skins off, and place in a bowl or the pot you used for boiling. Add 1.5 cubes of butter (sliced melts faster), sprinkle about half a cup of brown sugar, mash it all together, and spread evenly into a casserole dish. Then sprinkle one layer of tiny marshmallows over the top and bake until golden brown. Easy!

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