Sweet Potato Gnocchi with Rucola Cream Sauce
Because of some little angels that I am friends with, and whom happen to admire my spaetzle, I have now acquired a potato rice/ spaetzle press! Accordingly, I have been dreaming of all the lovely european dishes I can now make with the greatest ease with this midaevil looking device... among them, of course, Italian gnocchi!
A potato ricer makes gnocchi-making easier because it keeps the potatoes from getting starchy like they might when mashed by hand. Instead, they stay juicy and fluffy, perfect for fluffy gnocchi pillows. (Or so I thought...)
I've seen gnocchi made before, but never made them myself. I must say, it was a bit complicated in my slightly-bigger-than-a-breadbox kitchen. I mean, its just two ingredients, potatoes and flour, and yet, its very easy to destroy. So, if you want to make them yourself, I would suggest looking elsewhere for a decent step-by-step recipe, because mine was characterized by constant freaking out, sticking dough back in the fridge, and overall paranoia and confusion. All the same, they turned out perfect, fluffy and fantastic, so maybe its not quite as complex as I was making it. :)
At any rate, the cream sauce was less traumatic: I caramelized some onions with some garlic in a large pan. When the gnocchi were formed, boiled, and drained, I added them in, along with maybe 1/2 cup soy creamer, and a couple handfuls of rucola. It was so freaking good, but next time I would take it over the top with a few cranberries or walnuts. Overall though, my testers more than enjoyed my first attempt at the moderately tricky gnocchi. (And I froze the rest to enjoy soon... love that about gnocchi.)
Also, I took The Bad Vegan's idea to use my maple ginger apples over oatmeal. (See, I totally read the comments!) And it was delicious. Thanks for the idea!
Pasta alla Norma
Carrot-Cashew Ginger Pasta
Song of the Day: Beach House- Walk in the Park