Hi, guys! Hold on to your bum, because today in the Wellness Kitchen we are featuring a recipe from an AWARD WINNING chef, Samantha Meyer (no relation to the vampire writer)! She is the uber-prestigious ONE Campaign’s 2012 Sweet Potato Cook-Off Champion and agreed to allow me into her kitchen to try to learn her kitchen secrets. This is her:
Sam’s Award Winning Almost Vegan Sweet Potato Gnocchi
Things You’ll Need:
2 large-ish sweet potatoes
1 teaspoon salt
½ teaspoon ground nutmeg
¼ teaspoon black pepper
2 ½ to 3 ½ cups all-purpose flour, plus extra for rolling
½ cup butter (here’s where things get un-vegan)
½ teaspoon ground sage
A large bowl
A medium-sized pot
Makes enough for a solid side dish for like 4 people. Very filling.
Pre-heat your oven to 425 and open your bottle of wine.
Set your sweet potatoes (Shh! We used yams…) into your oven and let them cook for about an hour, or until they are squishy and soft all the way to the center (do NOT under-cook! If you cut it open and find that it’s still firm in the center, throw those bad boys back in that oven and have another glass of wine).
Cut them open and scoop the flesh into a bowl, mush them until creamy and put in the fridge to cool off
Toss in your salt, pepper and nutmeg and mix thoroughly. Then admire your work for a second.
Start adding flour slowly to the mixture and incorporate fully into the sweet potato. The amount of flour you add varies by the size of your sweet potatoes, so continue adding flour until it is a consistent color and is no longer sticky. This is not an exact science, and a little too much or too little flour isn’t going to hurt anything, so don’t freak out.
Now, put a pot of heavily salted water on to boil. Take a handfuls of the dough and roll them into tubes about the size of your finger. Cut them into one inch long pieces off like so:
OK SPICE GIRLS DANCE BREAK
Ok, we’re back. Here’s the slightly tricky part. Put 10-15 of your gnocchis at a time into the pot of boiling water and make sure they don’t stick to the bottom and don’t over-crowd them.
Melt your stick of butter in the saucepan with the sage and keep it hot, but not burning. When the gnocchis float to the top of the water (about 4 minutes), let them boil for another 30 seconds, then fish them out and put them immediately into the buttered saucepan and sauté them for a minute or so, or until they are golden brown.
Plate the sautéed gnocci and repeat until all of your gnocci is boiled and sautéed. You may need to add more butter/sage to your pan as you go. Try not to eat all of them as they come out of the pan so that other people can enjoy them as well.
YOU ARE DONE!!
This recipe makes way more than this amount, but we couldn’t stop snacking on them while we sautéed. Serve with kale, chicken and if you’re feeling sweet, pour a little maple syrup on them!
Thank you to the delicious Sam Meyer for giving us the recipe and for allowing us to get flour all over her kitchen. What do YOU want to learn how to cook? Let us know in the comments and we will teach you how!