Sweet Potato Gnocchi with Vegetable Medley

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Making gnocchi from scratch is quite a bit of work. Consider yourself warned. So worth it though, especially these made with yams or sweet potatoes. If you don’t feel up for the challenge, you can buy regular gnocchi or use pasta for this recipe. I have made it with Spaetzle before too but that’s just as much work. But hey, I’m not suggesting you whip up this dinner from scratch after a 10h work day with a 3h commute as my day was today. What I did instead: I made a big batch of gnocchi in advance, threw them in the freezer in 2 people portions and just cooked them in boiling water for a few minutes when I need them. The rest of this meal takes 5 minutes and the result is a healthy, fast and delicious meal.

For the gnocchi recipe, click here (minus the sauce part – but that recipe is delicious too). If you buy gnocchi or pasta, cook according to package.

For the sauce:

Ingredients for two people

– 1 tbsp olive oil
– 1/2 onion, chopped
– 1 organic pepper, cubed
– 1 small organic zucchini
– 4 organic mushrooms
– 1 cup (250ml) broth
– a few tbsp sour cream, plain yogurt or some type of soft cheese

Directions:

Sauté onions. Add peppers. Add broth. Bring to boil, add zucchini and mushrooms. Turn off heat after a few minutes, add gnocchi and whatever dairy you choose. I had some leftover Boursin and threw that in. You can leave it out all together if you don’t eat dairy, I just like it a bit creamy.

Add sea salt and freshly ground pepper to taste. Voilà!

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