also use a potato masher to break up some of the larger chunks.
Add the chopped cilantro and lime juice to taste. Season with additional salt and serve.
Sweet Potato Pumpkin Gnocchi
INGREDIENTS:
- 2 cups sweet potato puree 3 potatoes
- 1 cup pumpkin puree 175 g
- 1 egg
- 1 tsp salt
- Pinch of pepper
- 1 ½ – 3 cups all-purpose flour 180-240 g, + more as needed
Sauce
- ¼ cup goat cheese 28 g
- ¼ cup plain Greek yogurt 28 g
- ½ clove garlic minced
- 1 Tbsp butter 15 g
- 1 Tbsp feta cheese 15 g
- Drizzle honey
- Pinch salt and pepper
- And also
- 2 Tbsp olive oil 30 mL
- 6 or so sage leaves whole
- ½ clove garlic minced
DIRECTIONS:
If you’re going to make the cream sauce, get this together first. Basically, just mix all the “sauce” ingredients and we’ll get around to heating it later.
To puree sweet potatoes, prick each with a fork a few times and bake at 350 degrees F (175 C) for 45 minutes until fork tender (either directly on oven rack or on a baking sheet). Remove skin and pass potatoes through a potato ricer (best), push through a wire mesh sieve (good), or mash until smooth (it’ll do). Baking is preferred over boiling in this case.
Mix sweet potato puree, pumpkin puree, egg, salt, and pepper in a large bowl.
Add 1 ½ cup flour and mix only until flour is hydrated. If the dough is still very sticky, add flour a few spoonfuls at a time until dough can be formed into a loose ball.
Boiling a large pot of water.
Transfer dough onto a floured surface and knead a few times. Portion dough into fist-sized balls, and roll each out to about 1 inch (2.5 cm) thick ropes. Cut the ropes into about 1-inch pieces (though the size is really to your preference…I prefer smaller gnocchi).
Gently press one side of each gnocchi over the tines of a fork to create the classic ribbed appearance (I cheated and used a knife to form these little serrations).
Gently drop each gnocchi into the boiling water. When the gnocchi floats to the top (a few minutes), it is done! Remove with a slotted spoon and set on a dry paper towel, face-up.
Heat olive oil in a large saucepan over medium heat, then add whole sage leaves and minced garlic. Cook until the sage is crisp, just a few minutes. Remove from heat and add the gnocchi, tossing to coat.
Quickly heat “sauce” ingredients in the microwave. Cook for 30 seconds, stir and repeat until sauce is hot and runny. Pour over gnocchi.
Jasmine Browley holds an MA in journalism from Columbia College Chicago, and has contributed to Ebony, Jet and MADE Magazine among others. So, clearly, she knows some stuff. Follow her digital journey @JasmineBrowley.