kid-friendly · Recipes

Sweet Potato Pot Pie

This is an all-purpose vegan recipe that can be made into a Meatless Sweet Potato Shepherd’s Pie, or turned into the filling for a Vegetarian  Sweet Potato Pot Pie. With crumbled veggie burgers instead of meat, and your choice of vegetables in a creamy non-dairy sauce topped with buttery mashed sweet potatoes, it’s versatile and hearty!

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Even though this turned into a vegetarian shepherd’s pie — with “meat” on bottom, veggies and sauce on top, and potatoes spread in a thin layer, baked until browned and bubbly — I created this filling with the intent of putting it in a pot pie next time. To do that, I’d keep the sweet potatoes cubed instead of mashing them, thin out the creamy sauce on the stove top with a bit of nut milk, then use a puff pastry shell to cover it in a glass baking dish. Let me know if you try it that way! I really liked how this turned out.

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Sweet Potato Pot Pie

INGREDIENTS

  • 4 veggie burger patties (I used frozen)
  • fresh or frozen vegetables of your choice; I used corn and carrots. You need about two 14-oz. cans worth, or two small bags of frozen vegetables.
  • 1 onion, diced
  • 2 large sweet potatoes, peeled and cubed
  • cashew cream (eyeball the amount) & water to thin it out until spreadable
  • olive oil, for cooking the diced onion
  • butter, for stirring into the mashed sweet potatoes

DIRECTIONS

Pre-heat the oven to 350 then prep the ingredients. Microwave the four patties briefly, following package directions, then cut into triangles and set aside. Boil water in a large pot; peel and cube the potatoes, then cook in the water once boiling until just soft. Drain and set aside. Once they’ve cooled a bit, mash by hand with a pat of butter. Dice an onion.

In a skillet, heat the olive oil over medium heat until warm, then saute the onion and add the veggie patties until the onion is translucent, about 5-7 minutes. Remove from heat and set aside.

Place the onion-veggie burger mixture into the bottom of a glass baking dish — I used a round glass casserole dish, but a square 10×10 or 8-inch glass pan would also work well — and press down so it’s flat.

In a mixing bowl, combine the vegetables (thawing/draining first if frozen/canned) and the cashew cream, eyeballing the amount based on how creamy you’d like the filling of your pie to be. As I noted above, you should add some water to make the cashew cream more liquid-y if you’ll be baking it into a sweet potato pot pie with a pie crust instead of a shepherd’s pie. Pour over the veggie burger-onion mixture in the glass baking dish.

Top with the mashed sweet potatoes, patting down flat so they evenly cover the veggies. Bake uncovered for about half an hour, checking to make sure it isn’t burning, and let cool briefly once out of the oven. To reheat later, I like to put a pat of butter on top! (No surprise there — anyone in my family can tell you what a butter freak I am.)

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This travels and reheats very well, too. I made this in single-serve, miniature ramekins for Mark’s grandfather when he was recovering from surgery a few years ago, and also for friends who’ve just had a baby in winter. It’s just the kind of comforting food that cold days call for, and at least in Boston, we are still having lots of cold, rainy days. Brrr! Hopefully we’ve had our last true deep freeze for the year and we can look forward to warmer weather ahead. It is officially spring now, after all 🙂

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Cashew cream is really easy to make, and if you have a high-powered blender like a Vitamix (let this be yet another reason to justify buying one!) you can make it without even needing to soak the nuts overnight. Of course, you can also make this recipe with a conventional dairy-based white sauce from scratch or by using a can of “cream of” soup such as cream of celery or cream of mushroom or potato. But you don’t need to be vegan to enjoy cashew cream! It takes mere minutes to make, and seasoned with nothing more than a little salt and garlic it’s ready to dress pasta or any number of tasty dishes that would otherwise use dairy. Toss it with egg noodles, cooked spinach and diced butternut squash, or add nutritional yeast to create a “cheesy” sauce for baked macaroni. It can pinch-hit in any casserole you already make, or try it mixed with hot sauce or sriracha and baked with some shredded chicken for a tasty buffalo dip.

Have a great weekend everyone!

Blue Apron · kid-friendly · Recipes · Uncategorized

Coconut Kale & Sweet Potato Casserole

Well, I guess the nasty weather has officially arrived. The Southern temps were fun while they lasted! (Although 70 degrees on Christmas just felt wrong). Now that we’ve had to turn the heat back on and bundle up for commuting again, it feels like it’s time to start making casseroles again. Especially all that holiday cooking…who wants to do anything fussy now? This vegetarian dish is hearty, nutritious and as spicy as you want it to be (or not). A few inexpensive ingredients will feed you for days and warm you from the inside out. As a bonus, you can make tea from the leftover ginger peels, and that’s great for healthy digestion (and for kicking the common cold, if you toss in some honey, lemon and bourbon 😉 ). Cuddle up for some home cooking and, as Georgia likes to say, “get cozy.”

Coconut Kale & Sweet Potato Casserole

INGREDIENTS

  • 5 Ounces Egg Noodles
  • 1¾ Cups Light Coconut Milk
  • 1 Bunch Kale
  • 1 Pound Sweet Potatoes
  • 2 Tablespoons All-Purpose Flour
  • 1-Inch Piece of Fresh Ginger
  • ⅓ C Grated Parmesan Cheese
  • ¼ C Panko Breadcrumbs
  • If you want it spicier, add some red pepper flakes or chilli powder. Totally optional.

DIRECTIONS

Preheat the oven to 475°F. Wash and dry the fresh produce. Heat two large pots of water to boiling on high. Peel and medium-dice the sweet potatoes. Peel and mince the ginger. Remove and discard the kale stems and rough-chop the leaves.

Add the sweet potatoes to the first pot of boiling water. Cook 7 to 9 minutes, or until tender when pierced with a fork. Drain thoroughly and place in a large bowl.

While the sweet potatoes cook, add the noodles to the second pot of boiling water. Cook 5 to 6 minutes, or until just shy of al dente. Drain thoroughly and transfer to the bowl of cooked sweet potatoes. Rinse and wipe out the pot.

In the pot used to cook the noodles, heat 2 tablespoons of olive oil on medium-high until hot. Add the ginger and cook, stirring frequently, 1 to 2 minutes, or until slightly softened and fragrant. Add the flour and spices, if using; cook, whisking frequently, 30 seconds to 1 minute, or until toasted and fragrant. Slowly add the coconut milk (shaking the can before opening) and ¾ cup of water; season with salt and pepper. Cook, whisking frequently, 3 to 5 minutes, or until thickened. Season with salt and pepper to taste.

Stir the kale into the pot of béchamel sauce. Cook, stirring frequently, 1 to 2 minutes, or until the kale has wilted. Turn off the heat. Add the cooked sweet potatoes and noodles; stir until thoroughly combined. Season with salt and pepper to taste.

Transfer the finished filling to a baking dish. In a small bowl, combine the breadcrumbs and cheese. Stir in enough olive oil to moisten the mixture; season with salt and pepper to taste. Evenly top the filling with the breadcrumb-cheese mixture. Place the baking dish on a sheet pan. Bake 8 to 10 minutes, or until bubbly and browned on top. Remove from the oven and let stand for at least 2 minutes before serving. Enjoy!

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This recipe is modified from my Blue Apron delivery subscription. I love when they have budget-friendly, easily-replicable recipes for our family to add to our repertoire! I hope you enjoy this as much as we did. The first time I made it as part of my Blue Apron delivery, it came out rather spicy, so I toned it down a LOT the next time I made it. I’m really happy with the non-spicy version and will likely make it that way from here on out. I hope you like it! It reheats for lunches and leftovers so well.

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Happy New Year, everyone! Here’s to a healthy, fulfilling 2016.

Tiny Prints - Birth Announcements and More

Baby & Toddler · Drinks & Smoothies · Recipes

We’re back (+2 Vitamix recipes)

Do you ever feel like you need a vacation from your vacation? Ever since having a baby, I sure do. I think it’s frowned upon to say that, but traveling with a child is down-to-the-bone exhausting! 

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I’m so glad we got away from this snow. And it never feels like we spend enough time with our family by just seeing them every six months, especially since they used to live up north full time. But I always come back feeling that we should have stayed longer, and like I need to still take a few days off before going back to work so that I can get my life back together and recover from flying with a toddler. Our return flight was delayed, and Georgia did NOT cope well — she threw a water bottle and poured milk on our seat mate, who turned out to be a very understanding grandpa, and kicked the guy in front of us for three hours straight. She head-butted me so hard at one point that I thought she’d broken my nose. Oh, and did I mention that Mark got food poisoning and spent the entire day with a barf bag? Not fun. We actually talked about driving next time even though it takes three full days.

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On the plus side, I think we might be only house in the entire Greater Boston area that doesn’t have horrific ice dams right now. We didn’t have a single leak when we got home, and our next-door neighbors snow-blowed us out so we could get in the driveway upon returning from the airport. We really are so lucky.

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where did our house go?

On our last day in Florida, Mark and I took Georgia to Nokomis Groves for her first citrus swirl. Well, technically she had the lime-vanilla cone in utero, but she very rudely made me throw up the entire thing an hour later, so we had to go back! It only took her one attempt at biting the ice cream before she figured out to lick it and protect her front teeth.

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P.S., can we talk about the fact that mom has never owned a pair of Topsiders, and this kid already has a hot pink pair?? Someone’s daddy sure spoils her.

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She’s in a major daddy phase right now, which is kind of a relief after 18 months of mom-clinging!  

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Georgia also tried her first smoothie while in Florida. My aunt just got a Vitamix (jealous!!) so we made Georgia a smoothie with blueberries, plain Greek yogurt and banana. She loved it! She only just started using sippy cups with a straw a couple weeks ago, so I’m hoping this is the start of her finally giving up her bottle for good. She is SO attached to it.

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If I had a Vitamix, the main thing I’d use it for would be green smoothies, followed by soups. Why green smoothies? Because the Vitamix can puree vegetables, even rough ones like kale, in a way that standard blenders just cannot. If you like to add greens into your fruit smoothies, the only way to make them drinkable instead of gritty is to go with a high-end blender like the Vitamix. Plus, it’s self-cleaning, and has an automatic off sensor when purees are done.

I have a great Cuisinart that we received for our wedding, and it’s still going strong after 7 years — maybe when it dies, I’ll think about investing in a Vitamix! My favorite green smoothie is Kimberly Snyder’s Glowing Green Smoothie, the original classic:

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I leave out the herbs and substitute some ice for the water because I prefer green smoothies very cold.

My aunt made a great soup with her Vitamix this trip, and she showed me how. It’s a Sweet Potato Soup that you start on the stovetop and finish in the Vitamix, adding a dash of cream if you want to make it more rich. It has all kinds of spices and some peanut butter in it — yum! We ate it topped with salted cashews.

Sweet Potato Soup

Coat the bottom of a Dutch oven or heavy-duty pot with oil and heat over medium. Add in one large diced onion, 3-4 minced garlic cloves, and 1 TBSP minced fresh ginger, and cook until tender, about 3-4 minutes. Add in two good-sized peeled and chopped sweet potatoes. Cover with 4 cups of low-sodium vegetable broth (the contents of one cardboard box). Pour in 1 cup of water and add in 4 -5 cups of unsalted or low-sodium diced tomatoes (she uses fire roasted).  Add in a 1/2 cup of unsalted peanut butter (smooth), then the following spice mixture: cinnamon (1/4 tsp) cumin (2 tsp) coriander (2 tsp) sea salt (1/4 tsp) and cayenne pepper (1/4 tsp). Bring to a boil. Let cook for about 12 minutes or until the potatoes are soft. Reduce the heat to a simmer and add in 4 cups of fresh Swiss Chard; she uses the entire bunch from the store, stems and leaves chopped. Cover the pot and let the chard wilt about 2 minutes.
It’s ready to eat as-is at this point, but she let it cool and then blended in the Vitamix until pureed. If desired, add in some half & half or veggie stock. Serve with some nice crusty bread or croutons, and salted peanuts, cashews or asiago cheese on top.

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Well, tomorrow it’s back to braving the snow and the MBTA commute again for me. Don’t I wish I was still eating well and enjoying nice weather down south! Alas, reality comes crashing back down eventually. I hope you all stay safe and warm if you’re in this snow vortex gripping the northeast! And if you use your Vitamix for something really creative that I didn’t mention, or you have great smoothie recipes to share, call ’em out in the comments.

Have a Happy Valentine’s Day!

Recipes

Slow Cooker Chicken Curry

Ever on the hunt for easy, family-friendly recipes, I tried to make a simple chicken and vegetable curry with minimal spice (to please Mr. Boring Meat and Potatoes Palate) in the slow cooker last weekend. Can I just say…wow! This is a definite winner! It’s officially added to our regular rotation.

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I kept it bland, but you can amp up the spice if you like, and serve over the rice of your choosing (or plain).

The original recipe called for cauliflower, which I love but Mark hates, so I doubled up the other veggies, in particular the Brussels Sprouts since they’re a fave in our house. You can really customize this however you like, though, and make it vegetarian by leaving out the meat. If you keep the chicken, though, I think you’ll be pleased to find that it cooks down into flavorful, really moist shredded pieces in this recipe. Perfect for spooning onto a sub roll for lunch the next day!

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Freeze leftovers or take them for lunch all week long. I paired this with a salad for lunch one day, and this veggie dish another. (Belgian Salad? Brussels Sprouts? Do we have some kind of weird theme happening here?) Again, this has no heat to it whatsoever, so fear not, wimps! Mark can’t even tolerate a hint of spice, and it didn’t hurt this dish one bit.

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Slow Cooker Chicken Curry

INGREDIENTS

I bought all mine at Trader Joe’s but all are widely available.

  • 1 lb. boneless chicken breasts
  • 1 medium sweet potato, peeled and cubed
  • 1 red bell pepper, diced
  • 2 cups Brussels sprouts
  • 1 medium white OR red onion, chopped
  • 1 cup frozen peas
  • 1 can chickpeas (garbanzo beans), drained & rinsed
  • 15 oz. tomato sauce
  • 1/2 cup chicken broth
  • 1/2 cup coconut milk, light
  • 2 TBSP curry powder
  • 2 TBSP lemon juice (about half one fresh lemon)
  • salt and pepper to taste

DIRECTIONS

Start by chopping all your dry ingredients: peel and cube the sweet potato, dice the red pepper, and chop the onion. Place all veggies in the slow cooker (including frozen Brussels sprouts) except the frozen peas and lemon juice. Pour in wet ingredients (coconut milk, tomato sauce, chicken broth) plus the beans, drained and rinsed, and curry powder. Stir, then place chicken breasts on top. I cut mine in half first, but that’s a matter of personal preference.

Set slow cooker for low and cook 8 hours, stirring occasionally if you are home. Or, cook on high for four hours. Just before serving, pour in the frozen peas and lemon juice. Season with salt and pepper to your taste. Enjoy with rice on the side, or plain.

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If you are making this vegetarian, be sure to increase the amount of vegetables to compensate for the space the chicken would have taken up, and cook for less time (about 6 hours on low). If you decide to add the cauliflower back in, the original recipe calls for 1 cup chopped. If you’d like for this to be spicy, I’d recommend adding 1 tsp cayenne (or hot sauce to taste) at the beginning when you add the curry powder.

You really can’t go wrong with this one. I hope you like it! Great for having a crowd over, or just for stocking up for the work week and before all that cooking over the holidays.

My other go-to for weekend cooking, especially right before a week like Thanksgiving when your kitchen is focused on holiday prep, are these vegetarian stuffed shells. So easy, so yummy, so filling. So Italian (just like me! And Georgia, who is VERY interested in helping in the kitchen these days).

This year, I am making Balsamic Roasted Green Beans and Homemade Cranberry Sauce for Thanksgiving at my dad’s house (gotta climb into the Wayback Machine for that first recipe!) And Georgia can eat everything this year ~ how exciting! Here’s what she looked like last Thanksgiving at just three months old 😦 I would be sad, but I remember how poorly we were sleeping back then, and I’d much rather take the craziness of toddlerhood with everyone getting a full night’s sleep.

Chicken curry recipe adapted from SarahFit, who says each of the five 3-cup servings has about 300 calories. She also puts the total cost at less than $25, which sounds about right. Cheap, healthy and tasty ~ awesome!

Recipes

Soy Chorizo Chili

I got this recipe from Food to Run For. It sounded easy and hearty for a cold winter day, and what better opportunity for comfort food than Blizzard 2013! Plus, it gave me a chance to break out my new, red Le Creuset, which Mark got me for Christmas. Ogle the beauty:

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You only need a few simple ingredients — sweet potatoes, red onion, black beans, chorizo, broth and salsa — and then it simmers on your stovetop for an hour or more, filling the house with yummy smells. And it’s versatile, so if you don’t care about keeping it vegetarian, you can swap the meat and the broth to suit your taste.

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Soy Chorizo Chili

Ingredients

  • 2 cups of chopped sweet potato
  • 1 red onion, sliced
  • 1 Package of Soy Chorizo from Trader Joe’s, removed from the casing
  • 1 1/2 cups chunky salsa, mild or medium
  • 1 14-oz. can black beans
  • 1 cup veggie broth
  • Water, if needed to thin out the chili
  • Salt & pepper, to taste

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Directions

In a large stock pot, simmer all the ingredients except the water, broth and seasonings for at least one hour. After an hour, taste for salt and pepper and add broth. Turn up the heat with medium salsa instead of mild, or a splash of hot sauce; or keep it mild like we do. And, if you don’t care about it being vegetarian, you can add in spicy sausage or even use chicken broth instead of veggie.

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One important note about using a Le Creuset: you must coat the bottom of the pot with a fat, whether butter, olive oil, or a combination of the two like I used here. I sauteed the chopped red onion for a few minutes while I prepped the sweet potato. I found that two cups of sweet potato amounted to just about what you’d yield from chopping one large sweet potato (peeled, of course).

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If you buy the soy chorizo from Trader Joe’s, which I highly recommend, you have to remove the casing before using it. It ends up having a crumbly texture that’s perfect for chili.

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A little bit messy, but so worth it!

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Another important note about cooking with Cast Iron: you really, really can’t start cooking over high and then turn down the heat like you do with normal cookware to get the pan hot, as cast iron retains heat extraordinarily well and it’ll ruin your food if you do that. Start over LOW and then turn up a tiny bit if you need it. These cook so evenly and efficiently, it takes getting used to.

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I added in the broth bit by bit, so I could see how it was absorbing before adding too much. If you prefer it more liquid-y than I do, you can add all the broth and even some water too.

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I also covered mine for a bit to help the liquid absorb. You can leave it uncovered for sure.

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It’s done whenever the sweet potato chunks are nice and tender but not falling apart!

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Serve it plain or topped with sour cream or Greek yogurt. Delicious.

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I like this recipe even better than the Real Simple Slow Cooker Sweet Potato Chili I made last Valentine’s Day (what was I thinking, making chili for Valentine’s Day??) You can tell I’m not a newlywed I guess. We also went to the Bruins game and drank 6 beers and two plates of nachos between us instead of hitting a nice dinner, so you can see where our priorities lie.

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I realized after making this that the soy chorizo might be the perfect taco filling that I’ve been searching for since becoming vegetarian. You wouldn’t even need to season it; it has that taco seasoning flavor going for it already, with just a touch of heat.

The heat in this mellows a bit if you reheat the next day, making it the perfect candidate for leftovers. I served it topped with sour cream for Mark, and plain Greek yogurt for me. That was a delicious substitution which I highly recommend!

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Enjoy this flavorful, filling dish to take the bite out of winter.

Recipes

Slow Cooker Sweet Potato Chili

It’s been raining a lot this week, and work these days is a ball of stress wrapped in a germ-infested box…cue the comfort food and a night on the couch watching Friday Night Lights.

This recipe is a set-it-and-forget-it speciality, inspired by something I saw in Real Simple Magazine (love). You can leave it in the slow cooker all day on low and come home to a cozy vegetarian meal that is hearty enough to leave carnivores satisfied, too. Personally? I liked serving it with a dollop of low-fat sour cream and some multigrain tortilla chips, like these.

Other good topping ideas include shredded sharp cheddar, scallions or chives, a splash of hot sauce, sliced radishes, and even a drizzle of some high-quality olive oil. Do your own thing with it.

Slow Cooker Sweet Potato Chili

Ingredients

  • 1 large  sweet potato, peeled and diced into medium chunks
  • 1 onion, diced (I used yellow; next time I’d definitely do red)
  • 1 can of kidney beans (15.5 oz)
  • 1 can black beans (15.5 oz), rinsed
  • 1 28-oz. can of fire roasted diced tomatoes (such as Muir Glen Organic)
  • 1 green bell pepper, chopped
  • 4 garlic cloves, chopped
  • 1 TBSP chili powder (or, sub red pepper flakes or hot sauce)
  • 1 TBSP cumin
  • 1/4 tsp ground cinnamon
  • 1 tsp unsweetened cocoa powder (I had a small piece of stone-ground chocolate from Taza hanging around, so I used that instead!)
  • Kosher salt and black pepper

*Note: Mark really hates kidney beans, so I subbed cannellini beans plus a handful of lentils to replicate the flavor and heft.

Directions

Combine all ingredients in a large (4 to 6 quart) slow cooker, including the liquid in the cans of tomatoes and beans, and heat on low for 7 or 8 hours (or on high for 4 or 5 hours to shorten cooking time). When it’s done, serve warm with your favorite chili toppings.

Did you buy a bag of sweet potatoes for this recipe, and now you’re not sure what to do with the leftover spuds? I love this recipe from Aggie’s Kitchen for Burritos with Black Beans & Roasted Veggies. This gal roasts everything together then slaps it into a sprouted tortilla with melted cheese, and YUM.

Recipes

Sweet Potato Soup

This creamy soup has a hint of heat and goes great with crunchy tortilla chips, fresh sliced avocado and a swirl of sour cream.

Ingredients

  • 1 sweet potato, peeled and cubed
  • 1 avocado, pitted, peeled and sliced (plus one for garnish)
  • 3 cups of water
  • 2 cloves of garlic, chopped or minced
  • 1 jalapeno, fresh or from a jar, seeds removed and sliced
  • 2 teaspoons Cumin
  • 1 TBSP honey
  • juice of one lime
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

Directions

Combine all ingredients in a stockpot or Dutch oven on the stove top and heat to boiling, then simmer over medium heat for 15-20 minutes or until sweet potatoes are softened. Mash a bit by hand, then let cool. Transfer to a blender once it’s no longer steaming (or use a handheld immersion blender) to puree into a smooth soup. Serve plain, or top with sour cream, tortilla chips & fresh avocado slices. Delicious.

Recipes

Sweet Potato Gnocchi with Cinnamon-Sage Brown Butter

My mom and I made this recipe to celebrate Little Christmas last weekend. As I mentioned a couple weeks ago, our family celebrates Little Christmas, or Ephiphany — commemorating the arrival of the Magi in Bethlehem — with small gifts every January 6. It’s a nice way to end the holiday season each year and we always wait to take down our Christmas Tree and holiday decorations until after this day.

We bought gnocchi at an indoor farmer’s market near my mother’s house, but you could easily make your own.

Ingredients

  • 1 package of fresh sweet potato gnocchi
  • 1/2 cup unsalted butter (1 stick)
  • 20 fresh sage leaves, stems removed
  • 1 tsp ground cinnamon
  • 2 TBSP maple syrup
  • 1 tsp salt
  • 1/2 tsp pepper
  • Assorted root vegetables for roasting (optional)

Directions

First, if you are going to serve this with roasted vegetables like we did, preheat your oven to 400 and toss your sliced veggies (no need to peel if they’re organic and/or from the farmer’s market like ours were) in a dollop of olive oil on the cooking sheet. These will go in for about 20 minutes or until brown but not burnt, and in the meantime you can whip up the brown butter sauce and quickly cook the gnocchi in a pot of boiling water.

If you aren’t making the veggies, just start by putting a small pot of water on to boil. Gnocchi cook notoriously fast, so I’d get the bulk of your brown butter made before you throw the gnocchi in the boiling water. If you cook and drain them and set them aside for even 5 minutes, gnocchi will stubbornly stick together and turn into a huge block of glue. So don’t do that!

Start the sauce by melting the stick of butter of medium-high heat. Once the butter has melted, add the 20 sage leaves.

Continue cooking, swirling here and there, until the foam subsides and the mixture begins to brown. Turn heat to low.

Stir in the maple syrup, cinnamon, salt and pepper. Stir gently. (The mixture will bubble up, so be careful!)

Once the bubbles simmer down, stir the cooked gnocchi into the brown butter. Transfer to a serving dish and VOILA!

We served this with a roast pork loin for the carnivores (read: everyone but me) and some roasted root vegetables. It made for a satisfying meal to fill meat-eaters and veggies alike! Sweet potatoes and sage are a can’t-miss pairing, and this dish was no exception.

Looking for even more gnocchi recipes? Check out my last post about these delectable Italian dumplings!

This recipe was inspired by Food Network Favorite Giada De Laurteniis.