Sweet Potato Gnocchi with Roasted Butternut Squash and Sage.

Remember all those potato skins that we're featured on the game night post? Well, we had a busy week so last night, we finally got around to making our very own gnocchi from the leftover sweet potatoes.  Cam kept saying that it was "restaurant quality" and just so you know, he doesn't drop that line very frequently. 

Ingredients

  1. 1-2 sweet potatoes (depending on how many people & how big the potatoes are)
  2. 1 butternut squash 
  3. 1 tbsp of coconut oil 
  4. 1 & 3/4 cup of all-purpose flour (can also be gluten-free all purpose)
  5. 1 large egg
  6. 2 tablespoons of honey goat cheese
  7. Dash of cinnamon 
  8. 1/2 tsp of salt
  9. 1/4 tsp of ground pepper
  10. 1/4 cup of butter (you can also use coconut oil but I recommend butter for this dish)
  11. 2 tbsp of extra virgin olive oil
  12. 2 tbsp of diced red onion
  13. 10-15 fresh sage leaves (they will shrink when they're cooked so don't worry about the amount)
  14. 1 tsp of organic maple syrup 
  15. 1 tbsp of dry white wine 

Directions 

  • Make the sweet potato mash (I recommend doing this the day before to save some time)
  • Roast your diced butternut squash in the oven at 350 degrees (I kept them in until all the gnocchi was completed). Top with coconut oil, salt and pepper
  • Start boiling the water for the gnocchi so you don't have to wait once you're done rolling
  • Place a large cutting board or baking sheet on your counter (it's about to get a bit messy)
  • Add 3/4 cup of flour on the board and then top with mashed sweet potatoes
  • Make a moat shape for the egg, salt, pepper, cinnamon and goat cheese
  • Knead the mixture about 25 times. You can always add more flour if needed to make the dough less sticky
  • Form individual gnocchi dough balls with a fork. Pressing the tines into the dough while rolling. Basically, you want to twirl your fork that has a small piece of dough on it into a fresh pile of flour. Continue this until you have completed many small pieces of dough
  • Start making your sauce. On low temperature in a spacious pan, heat the butter, oil, red onion, sage and white wine
  • Add about 5-8 gnocchi into the boiling water. You want to take them out when they float to the top (about 3 mins). Make sure you keep a close eye
  • Remove the gnocchi from the boiling water with a slotted spoon and add to the sauce on the other burner
  • Once all the gnocchi are in the sauce, you can add the butternut squash and maple syrup. Combine and cook for roughly 5 mins
  • Top with some more honey goat cheese if you wish and enjoy!