Thanks to Ree at the Pioneer Woman food blog, here’s a lovely recipe that blends many of my favorite flavors. Gotta get me some of this!
- 2 cups Cooked, Mashed, And Cooled Sweet Potato Or Yam
- ½ teaspoons Garlic Powder
- ¼ teaspoons Salt
- ¼ teaspoons Fresh Ground Black Pepper
- 1 whole Egg
- 5 ounces, weight Soft Goat Cheese, Divided
- 1-½ cup Whole Wheat Flour
- ¼ cups Semolina
- 6 ounces, weight Roasted Red Peppers (drained)
Place the mashed yams in a large bowl (or in a mixer bowl fitted with a dough hook) and season with garlic powder, salt, and pepper. Add the egg and half the goat cheese, and mix well. Slowly add the whole wheat flour until incorporated, then add the semolina. Knead until a soft dough forms, about 10 minutes. Turn dough out onto a floured surface, and, adding more flour as needed, roll into 1/2″ logs. Cut the logs into pieces, then press with a fork. Cook in salted boiling water until they float. Cook 1 additional minute after floating, then remove with a slotted spoon to a separate dish.
Meanwhile, place the red peppers and remaining goat cheese in a blender and puree until smooth. Strain if desired. Serve gnocchi with the roasted red pepper sauce.
Wish I could upload Ree’s lovely photo of this entree, but WordPress is goofy today. It may work tomorrow, stay tuned!