SRC Reveal: Gnocchi with Roasted Sweet Potatoes and Garlic Cream Sauce
This month I was assigned the blog My Wholefood Family. I fell in love with the name because our family does try to stick to whole foods, healthier foods, etc.. Susan is an Aussie mom, which is pretty cool, (my youngest wants to go to Australia and jokes that she wants to marry an Aussie...she's a sucker for the accent), to three little boys. Check out her About Me page for more about her family and her desire to get back to basics and cook with less processed ingredients. I think we'd get along great. She had so many recipes I'd love to try, especially baking ones where she uses different types of flours, etc..
There have been a few times when I've gotten a blogger from another country and have struggled with measurements conversions..have those of you in those other countries had the same struggles with our measurements? There were a few recipes I wanted to try but I just couldn't figure the conversion or was getting different answers from different places online. The other thing I find sometimes and I'm sure it's the same way the other side around is finding certain ingredients or knowing what the ingredients are...it's a great challenge though, because it makes me do some research or hunt for an equally acceptable alternative. I really do enjoy it.
I decided to make her Gnocchi with Roasted Sweet Potatoes and Garlic Cream Sauce. I mean with all those ingredients in the title, who could go wrong! It was a winner! I'm sure I'll make it again. In fact I have another pack of gnocchi up in the cupboard.
2 pack gnocchi
1 large sweet potato
2 Tbs. butter
1 onion, sliced
2 cloves garlic, minced
2 c. sliced mushrooms
2 c. heavy cream (her recipe called for 400ml of pure cream...I figured heavy was close..no idea..lol)
lots of fresh parmesan cheese
1. Peel sweet potato, then cut into 1/2" cubes (I wanted them to be easy to eat but you could make them larger). Toss with olive oil and bake in a hot oven (about 375) till tender. I cooked mine on parchment paper so it wouldn't stick. Cook until golden, about 20-30 minutes.
2. In a saute pan, cook onion, garlic and mushrooms in butter until tender and liquid has evaporated. Add cream and bring to a boil. Reduce to a simmer and add salt and pepper to taste.
3. Cook the gnocchi according to package directions.
4. Once gnocchi is cooked and in a separate bowl, add sweet potatoes and cream mixture, tossing to coat. Add shredded parmesan to the top and serve.
Pretty sure even a picky eater would enjoy this!
With Joy UNquenchable,