So yesterday I made those sweet potato and black bean empanadas (https://lindsayscookingadventures.wordpress.com/2016/07/28/sweet-potato-and-black-bean-empanadas/), which were delicious but I had leftover mashed sweet potato in my fridge.
I decided a nice lunch could be gnocchi. So I mixed up the sweet potato with some whole wheat flour, an egg white, and salt and pepper. I just eyeballed everything and added enough flour until it formed a nice ball of dough that wasn’t too sticky. Then I rolled it on a floured surface and cut the strips of dough into little bit sized pieces of goodness. If you’re going to make these, I have two important tips..
- make sure you have enough flour because otherwise, your gnocchi will stick together
- don’t overmix/knead your dough because then it’ll be tough, which is what you don’t want – gnocchi are supposed to be light and pillowy
To cook my gnocchi, I brought a pot of water to boil, then dropped them in. You know they’re ready when they are floating at the top, which takes about 2-3 minutes. I took them out of the water and put them in a bowl with a little oil (to prevent them from sticking), then prepared the rest of the dish.
I didn’t want to make this too complicated, so I just decided on classic flavours that I knew would work well together. I started off by cooking some kale in a little olive oil, then I added chopped walnuts and some chili flakes. I let that cook for a minute just to bring out all the flavours and start toasting the nuts. Then I added all the gnocchi to the pan, along with a little salt and pepper for seasoning. You just want to reheat the gnocchi and get it combined with all those yummy tastes in the pan.
And there you go, a delicious homemade bowl of gnocchi. From start to finish, this dish took about 30 minutes which is pretty impressive, considering I made and rolled out dough. If you make this, let me know how it goes!