i’m excited! we are going to michigan tomorrow. yes!
this girl and her husband are already there for a family get-together and they invited us over for the day. so we’re making the 2 hour trek over for some fun! the reason this is big news and blog-worthy is because they live in virginia. and i haven’t seen her since our wedding. and she was a big influence in the college days and is an influence presently by being such a godly woman and wife. so, i’m pretty pumped to get to spend some time with my love and the lapennas.
otherwise…of the two most recent recipes i’ve made (37 &38) , one was a keeper, and one was…interesting.
i was browsing pinterest the other day, looking for something different to make/try. and different did i find! there was a recipe there for sweet potato gnocchi which seemed rather interesting and different. i checked out the link and the recipe was simple enough, it had few ingredients and making gnocchi never even entered my thought process, so. why not? i pinned it, and then left it for a couple weeks.
and then of course meal planning comes around and i remembered that i wanted to at least try this odd recipe. but, what would go with it? keeping with italian theme, matt suggested and found a great recipe for a minestrone soup. perfect.
matt was a champion veggie cutter for the minestrone, otherwise i would have been in the kitchen for at least two hours. he graciously washed and chopped all the veggies for the soup while also sacrificing himself as my taste-tester. his palate always tells me what extra dash of spice i need! i won’t detail the soup, but leave you with this picture and link if you want to give it a try.
let’s get into the craziness that was the sweet potato gnocchi.
4 sweet potatoes
1 c. ricotta cheese
1/2 t. salt
1/2 t. nutmeg (optional)
2 c. all-purpose flour (gf substitute)
peel, cut up, and cover the sweet potatoes with water and bring to a boil. cook for 25-35 minutes until fork tender. drain the sweet potatoes and then mash, allowing the water within the sweet potatoes to evaporate.
transfer to a large bowl and combine with the ricotta, salt, nutmeg, and 1 1/2 c. of flour. combine until it reaches a soft bowl and then turn out onto a floured work surface. knead and combine the remaining 1/2 c. of flour into the dough. divide the ball into 8 pieces. roll each piece of dough out into 12 inch logs, then using a knife, cut each log into 12 pieces. using your finger, make a slight indent into each piece of dough.
cook gnocchi, several at a time, in a pot of boiling water until the gnocchi float to the top. do not overcook. remove gnocchi using a slotted spoon to a bowl lined with a paper towel. cover to keep warm. serve with butter, parmesan cheese, and pepper.
ok, well, the thing is, these gnocchi weren’t all that great. in fact, i’m not sure we could have eaten them plain or even with the foods suggested it could be served with. because the texture was right, so i knew we hadn’t dropped the ball using the gf substitute, but they ended up being confusing in my mouth because of the sweetness with the salt, and they were also a touch dry (which was from overcooking them, my bad).
so, in order to save this dinner, i ended up making a simple cream sauce of heavy cream, butter, garlic salt, rosemary and basil. i was hoping the rosemary would really infuse into the cream and thus help with the taste, as well as provide a sauce of sorts to go over the gnocchi. let me say, thank you Lord we had those ingredients on hand. and thank you Lord that it turned out. i’ve said many a prayer when i’m cooking and i could not have done it without His help.
the final result, thank goodness, a very tasty dinner.