Sweet Potato Gnocchi

In recent months I've been ending a very important cycle in my life, where my job was to serve food companies, I developed products for factories of frozen food stores, created menus and recipes for natural food restaurants anyway...

I've worked fr many companies and now I finally ended my last contract and I'm free to dedicate myself to the two biggest dreams of my life, the first is to work in my cozy bedroom, using pajamas and slippers while I drink a cup of my favorite tea (the recipe will be in the next post 😉).

It's funny because I never thought this was possible, and even without believing it, I had a very serious conversation with the universe, I said:

“Dear Universe, if there is a way to work wearing pajamas while I enjoy a good cup of tea I want it! I don't know how you're going to make this possible, but I believe in you hahaha…”

And almost 5 years later, here I am; working on creating my first online course and writing this post to celebrate.

And the second big professional dream of my life is to cook at spiritual retreats, I've done some work like that and it was very moving, I felt as happy and fulfilled as I am now.

This dream is a project for the future. For now, I will focus on making the first one, and to celebrate this happy start I brought a sensational recipe!

And if you can't eat gnocchi because you can't eat wheat flour, come with me this post is for you!

And if you don't eat gnocchi because you're vegan and don't eat eggs, milk, or butter, come with me this post is for you too! I will serve tonight to celebrate with my family.

This recipe can also be made with pumpkin, and it must be baked and not cooked, as well as sweet potatoes because when we bake the potato or pumpkin it becomes less moist and so we can model the gnocchi if it is cooked immersed in water it will not stick the correct texture.

Ingredients:

3 units of sweet potato (approximately 1.5 kilos)

1 tsp of smoked paprika

1tps of nutmeg

salt

Coconut Oil

2 cups of your favorite mushroom fresh seasoned with soy sauce, garlic, and grilled olive oil in a non-stick skillet

Fresh basil leaves.

Bake the potatoes in the oven at 180° for 30 min or until tender.

Carefully remove all the pulp from the sweet potato with the help of a spoon, mash, and season with salt, nutmeg, and smoked paprika.

Set aside a small portion of mashed and seasoned potatoes on the countertop and roll and cut into approximately 2 cm pieces.

Repeat the operation until all the potato is molded.

Heat a skillet greased with coconut oil and grill the gnocchi one serving at a time, grilling both sides until golden.

Place the grilled gnocchi in a bowl and add the mushrooms and finish with fresh basil leaves.

And a tip that turns this and any other recipe into a sublime moment is:

Use your senses! While you're cooking, try the flavors, smell the ingredients, see their colors, listen to the sounds of the pan, cook with pleasure and make this moment delicious...

Enjoy your food!

Here is a variation of the recipe replacing the pumpkin with sweet potato, and following the way of preparation with the same ingredients, I used grilled cauliflower to accompany it.

Sweet potatoes and pumpkin are rich in minerals such as zinc, potassium, magnesium, iron, manganese and vitamins A, C, E, K. These nutrients boost immunity, improve brain function, and make skin more beautiful and healthy.

Tell me here in the comments when you thought eating gnocchi would make you prettier, smarter and healthier?

Seriously, did you notice that there are no ultra-processed ingredients in this recipe?

Eating healthy can be delicious!

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