Homemade Sweet Potato Gnocchi with Creamy Baby Bella Sauce

Ok, folks, let's take a quick poll.  Raise your hand if the thought of homemade pasta intimidates you. Oh, most of you? Alright, now raise your hand if you don't know how to pronounce that weird potato pasta, gnocchi. Oh, all of you? Well, it's high time that we set things straight in the world of Italian pasta.  First of all, that funny word is pronounced \ˈnȯ-kē. Don't worry, I had to Google it too. Secondly, making pasta may be more time consuming than tossing the boxed variety into a pot of boiling water, but it is also much more satisfying.  And the great thing about gnocchi is you do not need any type of fancy pasta machine to make it.  All you need is a bowl, a spoon, and some hands ready to get a little sticky. 

I had my husband's help in making this pasta, which made it all the more fun. If you are looking for something relaxing and enjoyable to do with your significant other or a friend, try rolling some gnocchi.  Kneading the soft, fluffy dough is a great stress reliever.  Plus, it will make you feel like an Italian nona. 

I'm no pasta professional, but I have been working at perfecting my pasta game and here are some things I have learned along the way.  Add as little flour as possible when whipping up your dough.  It will make your hands and countertop sticky, but embrace it.  It will make the difference between beautiful little bites of heaven or chewy rubber nuggets. Also, when your homemade pasta rises to the top of the pot of boiling water, take it out.  Don't second guess whether it is done or not. It's done. Lastly, a killer sauce is always necessary to take your pasta to the next level.  

The mushroom sauce that I made with the sweet potato gnocchi was warm and creamy and comforting, the perfect compliment to the orange root veggie and the pinch of nutmeg mixed into the dough. This dish was full of those warm notes reminiscent of cold weather. In the summer, I might make this gnocchi with regular potatoes and a lighter, fresh sauce.  Savor this meal with a fresh green salad and a good glass of red wine. 

Compliments to Parsley, Sage, and Sweet for this lovely recipe. 

Ingredients

Gnocchi

• 2 cups mashed sweet potato (about 2 medium sweet potatoes)
• 1 egg
• 2-3 cups all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon nutmeg

Creamy Baby Bella Sauce

• 1/4 cup butter
• 2 chopped shallots
• 1 pint sliced baby Portabella mushrooms
• 8 julienned fresh sage leaves
• 1/4 cup fresh grated Parmesan
• 1 cup low sodium beef or chicken stock
• 1/2 cup mashed sweet potato
• 1 cup of cream (If you are trying to cut fat and calories, use 2% milk like I did.  You will simply need to add a little flour to thicken it up)

Directions

1. First thing's first - peel and slice the sweet potatoes and get them boiling.  As soon as they are soft, drain and mash. I used a food processor to quicker, more creamy results. 
   
2. Combine sweet potato, egg, salt, and nutmeg in a large bowl and mix well.  Then, add 1 cup of flour, adding small amounts of flour after that until you reach a dough that is soft and smooth but still slightly tacky. 
   
3. Lightly flour a work surface and knead your dough until you have a soft, springy ball (this will take 2-3 minutes).  Then, cut the ball into quarters.  Working one quarter at a time, roll the dough into a long rope about 1/2 inch thick and cut into 1/2 inch pieces.  
   
4. If you're pressed for time, you can skip this next step, but I personally think it adds flair to your pasta.  Take a fork and press it into the gnocchi, giving it small ridges.  You may have to reform the pasta pieces a bit after doing this. 
   
5. Now, in small batches, drop your gnocchi into a pot of boiling water.  After about 2-3 minutes, the gnocchi will begin to rise to the top.  Use a slotted spoon to remove from water and set aside. 
6. Meanwhile, start your mushroom sauce.  Melt butter over medium heat, then saute chopped shallots until they become golden, about 5 minutes. 
   
7. Add mushrooms and sage and stir constantly until mushrooms are tender.  Then, add sweet potato, chicken stock, cream or milk, and cheese, and bring to a boil.  Reduce to low and allow sauce to simmer until pasta is ready. 
   
8. Once all of the gnocchi has been cooked, stir into mushroom sauce until covered and heated through. Then, spoon onto a plate and garnish with freshly grated Parmesan and parsley. 
   

This dish was utterly delicious.  I paired it with this spinach, arugula, strawberry and goat cheese salad and a slice of garlic bread.  Prepare to wow with your homemade pasta, and fear it no more! 

Love and eat well,

Deidre

Mediterranean Roasted Chicken: Getting Your Healthy on for Valentine's Day

When you think Valentine's Day, I bet you think chocolate mousse, sparkly champagne, and maybe a really good steak.  Layers upon layers of indulgence. And there's nothing wrong with that.  In fact, all of that is really quite delightful.  But recently I've become fascinated with Mediterranean cooking, and have spent the last few days pouring over cookbooks and Pinterest in search of new, healthier recipes that have their own indulgent charm: think savory olive oil, soft mozzarella balls, and fresh oregano, basil, and parsley.  Holy, sexy! Right?

Ok, so maybe I'm alone in thinking eating cheese drizzled in olive oil is sexy. But I don't think I am.  Even if so, I have no doubt that you and your honey will drool over this recipe. Caramelized red onions, grape tomatoes roasted to the point of explosion, tender marinated chicken mingling with salty artichokes and perfectly melted mozzarella... shall I go on? You. Will. LOVE. This. Recipe. Almost as much as you love the person you're sharing it with.

And you know what else? It's easy. Like... two pan easy. Yep, dig the roasting pan out - it's time to get your Mediterranean on.

Compliments to The Clever Carrot for this killer recipe.

Ingredients:

Marinade

• Juice from a 14 oz. jar of marinated artichoke hearts
• 2-3 minced garlic cloves (do you have a garlic press? it will revolutionize your world)
• Leaves stripped from four oregano sprigs
• 1 1/2 pounds boneless chicken breasts (thighs would be delicious too!)

Roast

• 2 Tbsp olive oil, divided
• 1 small red onion, sliced thinly
• 1 pint grape or cherry tomatoes, whole
• 1 14 oz. jar of artichoke hearts
• 1 14 oz. jar of white beans (I used cannellini), drained and rinsed
• 1/4 cup chopped Kalamata olives (only if you like 'em - we don't so I just left them out)
• 1 8 oz. tub fresh ciliegine (cherry-sized mozzarella balls)
• Ground black pepper

Garnish

• 1/4 cup chopped parsley
• 2 Tbsp basil leaves, cut into ribbons

What You Do:

1. First thing's first - you've gotta get that chicken marinating! Drain artichokes and reserve the juice, putting it into a large plastic bag.  Add the chicken, oregano, and garlic and rub it all together. Then seal bag and refrigerate for at least an hour and up to 3 hours. 
2. When you are ready to start roasting, preheat the oven to 400 degrees F. Add sliced onion and tomatoes to a large roasting pan and drizzle with 1 Tbsp olive oil.  Roast for 15-20 minutes, or until onions are soft and the tomatoes are on the fringe of bursting. 
   
3. Meanwhile, prepare the chicken by heating remaining olive oil in large pan over medium heat.  Brown both sides, then remove to a plate.  The chicken won't be cooked all the way through. 
   
4. Once the onions and tomatoes are done roasting, pull the pan out of the oven and add chicken, beans, artichokes, and olives if you choose. Cook for 7-10 minutes, or until your chicken is completely cooked. 
5. Turn the oven off and add ciliegine and parsley and basil to the pan, choosing to add as much ciliegine as you like. Then, pop in back in the oven for a minute or two, just to warm the cheese up a bit and bring the flavors out of the spices. 
6. Serve with a light leafy salad (I made a spinach, pear, and strawberry mix) and homemade bread if you want to really indulge!
   

My husband took a slow, hesitant first bite.  He'd never eaten artichokes naked before - that is, outside of Applebee's spinach artichoke dip. He paused... considered... then said, "It's delicious." I naturally agreed.  He went back for seconds and I loaded my plate with extra ciliegine and bursting tomatoes. The jury is out, folks - cheese is sexy, and so is everything else in this pan, which makes this the perfect recipe for your Valentine's Day weekend. 

Sending much love and happy eats your way,

Deidre