Sweet Potato Gnocchi - healthy, easy and homemade!

Recipe of the month!
Sweet Potato Gnocchi - healthy and easy to make!

Hey guys,

ever wondered what you can do also with sweet potatoes ? 

I just love the taste and the health effects which sweet potatoes bring with them. I thought so why not trying out a recipe to make gnocchis out of them. Its not a rocket science and it does not take you forever in the kitchen. 

All you need is some good ingredients and a bit of time in the kitchen! 

So here we go !

2 Persons 

Ingredients for the Gnocchi:

ca. 400 g sweet potato (cooked & smashed)

ca. 130 g flour (all purpose flour)

1 teaspoon of nut meg powder

2-3 table spoons of freshly grated parmesan 

Ingredients for the sauce:

150 g cocktail tomatoes (quartered)

Pepper & salt 

For serving: 

ca. 50 g splits of parmesan on top at the end 

Ruccola (cutted and mixed in the sauce at the end)

1-2 tabel spoons of roasted pine nuts, mix them at the end underneath the sauce (roast them over minmal heat in the pan, be careful burns quick,)

This is how we do it ! 

Cook (sliced and peeled) & smash afterwards the sweet potatoes in a bowl, mix in the nut meg and parmesan. Add slowly the flour and knead the ingridents all together till the dough is not sticky anymore. Be aware that you only knead till everything is one dough, dont add too much flour as it can make the gnocchi to hard. 

When ready place it for around 15 minutes covered in the fridge.

In this 15 minutes roast the pinutes in medium heat, place it aside. Quarter the cocktail tomatoes and stir them slowly (medium heat) in a bit of olive oil with a drizzle of salt and pepper till a nice sauce comes out. Afterwards put the sauce ot the side.

Get your dough out of the fridge. Add some flour over it and cut the dough into 3-4 slices. Roll the slices on a floured work surface till they get the look of a long sausage. Than cut the long sausage into 2 cm thick gnocchis. If you want you can also do the typical fork thing to the gnocchis, but I woud skip that part. 

Now get water in a pot to boil (reduce heat - not boiling anymore) and add the gnocchis till they come on the surface of the pot. The best you can use to get not too much water with this is a ladle. Collect them all on a plate.

Use your pan and put some little olive oil and heat it, add the gnocchis at medium heat and roast them a bit on each side (be careful not to smash them). Turn off the heat and add the sauce, cutted ruccola and pinuts and mix it all together. 

Serve it on a plate and add some parmesan splits above your Gnocchis ! Enjoy!

Follow me for more on instagram @melainesinsights,

Cheers,

melainesinsights 

PASTA / 15 minutes / Ginger/Parmesan/Tomatoes/Mint

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PASTA / quick, fresh, healthy and yummy!

Recipe of good fresh Pasta in 15 minutes, Im sure you never have eaten before ! 

Ciao Tutti,

Hey guys - no I don't switch into Italian now. 

Im not even sure if this recipe is from origin Italian, it was a recipe a neighbor (non Italian, pretty German) gave me some time ago and I really kept it everywhere with me because it is so simple, healthy and EASY to make. 

So no excuses, you better take the risk or lose the chance! Lets go !

This recipe has not many ingredients, so the ingredients you shop should be a high quality standard to make the pasta sauce as good as you wish the taste to be.

Of course you can also make fresh pasta, but when it has to be a fast then I would recommend you to buy some Pasta (Linguine) from your favorite brand.

Ingredients for 2 persones:

- One portion of ginger, should be around the size of your thumb. 

- Olive Oil (no cheap one, please!).

- Pasta (Linguine) 250g. 

- Cherry Tomatoes (500g cherry tomatoes).

- 1 teaspoon freshly grounded pepper.

- 1 teaspoon of salt.

- A cup of Mint, if you don't need all of the Mint keep some for later for decorating your

   pasta. 

- 50 g freshly grated Parmesan (depends on how much you like) for the sauce, keep some
  grated Parmesan also for serving. 

Preperation:

1. Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente; drain and transfer to a large bowl.

1. Meanwhile, heat oil in a wide heavy saucepan over medium-high. Add ginger (thinly sliced), then tomatoes (quartered), pepper and salt. Cook, stirring occasionally, until tomatoes burst and release their juices to form a sauce, 6–8 minutes. Add then the grated parmesan underneath and keep stirring it all together. When the parmesan is melting together with the tomato ginger sauce you can add the thinly sliced mint and mix everything together.

1. Toss pasta with tomato ginger mint parmesan sauce. Top with grated Parmesan, some fresh mint and some freshly grounded pepper.

Enjoy your dinner !!! 

Cheers Melaine,
#Melaines-Insights
www.melaines-insights.com