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sweet potato gnocchi

I have had 2 giant sweet potatoes sitting on our counter for over a week now and wanted to make them into something yummy and comforting for our Friday night dinner.  I decided on Sweet Potato Gnocchi with Maple Butter -yum!

I looked up a few recipes and got some inspiration from Kath and Giada and went to town.

Ingredients for Sweet Potato Gnocchi

  • 2 large sweet potatoes
  • 2/3 cup cottage cheese
  • 1 tsp salt
  • 1 tsp cinnamon
  • 1/4 tsp pepper
  • 1.5-2ish cups whole wheat pastry flour (use what you need)

Start by cooking the sweet potatoes in the oven at 375°F for about 60 minutes.

Then, cut open and let cool for 10-15 minutes.

After the potato has cooled, scrape out the insides and dump them into a bowl, leaving the skins out.

Add the cottage cheese, salt, cinnamon and pepper and mash it all together.

Then begin to add the flour a little bit at a time until a soft dough forms.

Lightly flour your counter or another surface and place the dough on it, then cut into 4-6 sections.

Roll each section into a long rope about 1-inch wide.

And, cut into 1-inch sections.  This recipe makes tons of gnocchi!

I ended up freezing about 3/4ths of this for later!

Bring a pot of lightly salted water to a boil and add the gnocchi in 3-4 batches in order to keep them from sticking together.

Cook about 2-3 minutes until they float to the top.  They should be tender, but a little firm.  (You do not want mushy gnocchi!)

Remove them from the water when done and continue with each batch.  Add the cooked gnocchi to a strainer and run cold water over them to stop them from cooking and sticking together.

Once all gnocchi are cooked, you are ready for the sauce!

Ingredients for Maple Butter Sauce

  • 1 tbsp butter
  • 1 tbsp coconut oil
  • 1 tsp dried thyme
  • 1 tsp cinnamon
  • 2 tbsp maple syrup

Add the butter and coconut oil to a saute pan over medium heat and cook until it browns a little.

Then add the thyme, cinnamon and maple syrup and stir to combine.  Add the gnocchi and saute for a few minutes until their sides become browned.

Serve the gnocchi warm with a side of roasted broccoli* and maple steamed spinach**.

These gnocchi turned out great!  They were surprisingly flavorful and super filling.  A bit sweet from the maple syrup and cinnamon, but savory from the thyme.  We both absolutely loved these and can’t wait for leftovers!


*For the roasted broccoli, I cut up 1 head of broccoli and placed it in a pan to cook.  Sprinkle with olive oil, salt and pepper and bake for 20 minutes at 350 degrees while you are making the gnocchi.

**For the maple steamed spinach, add 1 tbsp of water and 1 tbsp of maple syrup to a saute pan over medium-low heat.  Add a bunch of spinach and cover.  Leave covered for a few minutes until lightly steamed.  It has just a hint of sweetness from the maple syrup.


cookies for breakfast?!

I jumped in the pool for a swim this morning – 2000 yards in about 40 minutes.  I did a long warm-up and cool-down with some speedwork thrown in there to get my heart rate up.  Felt great!

Once home, I tried out another new breakfast this morning  – a breakfast cookie!  Or, in the blog world, a Fitnessista Breakfast Cookie!  The Fitnessista even made a how-to-make video.

It was absolutely delicious!  Overnight, the oats and chia seeds harden a bit to make the mix more cookie-like, instead of more oatmeal-like.

Last night, I mixed up 1/3 cup of rolled oats, 1/2 tbsp chia seeds and 1 tbsp raw almond butter.

Then, I added in 1/2 mashed banana, 1 tbsp vanilla hemp protein powder, 1 tsp cinnamon, 1 tsp vanilla and 1/8 cup unsweetened vanilla almond milk.

And, then the best part!  The mix-ins of my choice: 1 tbsp hemp seeds, 1 tbsp shredded coconut and raisins.  All mixed up.

I scooped the mix onto a plate and formed it into a cookie.

And, it sat in the fridge overnight where everything hardened up.

This morning I took the cookie out of the fridge and it had definitely hardened up and tasted almost like a chewy oatmeal raisin cookie.

I topped my cookie with a thin spread of Cinnamon Maple Almond Butter, 1/2 sliced banana and a sprinkle of coconut.

Along with a chai tea latte.

These breakfast cookies (and the overnight oats from yesterday morning) are great for people on the go.  All of the preparation is done at night which is a good way to be able to eat a hearty breakfast while not taking any extra time out of your already jam packed morning!  You could eat either of these breakfasts without toppings (they just make it more fun!) and bring either of them with you to eat at work.  Just grab-and-go!

By adding some protein powder to the breakfast cookie, this makes a great post-workout breakfast to aid in muscle repair.

Yum! Yum! Yum!  I love cookies for breakfast.

A perfect way to start a FRIDAY!