Project sweet potato continued this weekend with sweet potato gnocchi. I found a great recipe in the lovely cookbook Earth to Table, by Ancaster Old Mill chefs Jeff Crump and Bettina Schormann. Here is an online link to that very recipe.
This made a significant dent in my potatoes, both sweet and otherwise. In an attempt to avoid refined white flour and get some nice fibre into everyone’s systems, I used whole wheat. The result is pretty dense gnocchi, and I’m not sure that I’d recommend it. It also loses its lovely orange hue when you use whole wheat flour and ends up looking pretty brown and grainy, as you can see. It’s tasty with butter and parmesan but I think it’d be better with the white stuff.
Also made sweet potato soup with a bit of a Thai kick — so good. This recipe, from Anna Olson’s book Fresh (check out the recipe here) was super easy and is creamy and silky, as is usually the case with anything that contains coconut milk. Also used a whack of sweet potatoes and now I am back to having a reasonable amount of them in the pantry — yay for that.
Now for the beets!
– Dinah Murdoch lives, eats and writes in Kitchener.