Yesterday was absolutely beautiful here in New Hampshire. As I was getting ready for my run, I decided it was just too nice out to leave Teddy behind. Now I remember why I don’t like to run with Teddy! He’s such a slowpoke due to all his meandering!
I was going to go my usual 3.1 miles, but I gave up because I was too annoyed with him. He likes to take his sweet time and sniff everything. People passing by us on the trail probably think I’m abusing him because I have to drag him half the time. And trust me, it’s not that he’s little and can’t keep up!
When I started running, Teddy was my running buddy. I would run one minute, and walk a minute. It was perfect because Teddy could get his energy out and his sniffs in. Eventually, Teddy started slowing me down too much so I stopped taking him with me on outdoor runs. I wish he could be my running buddy again! If anyone has tips, let me know. He is so happy when he gets to come with me!
In other news, I may have a new favorite pasta: Sweet Potato Gnocchi.
Before, I would have told you it was my Whole Wheat Ricotta Gnocchi. This new recipe is a bit more time consuming because you have to cook and mash a sweet potato, but the flavor from the sweet potato is definitely worth it!
If you’ve always been too intimidated by making homemade pasta, give gnocchi a try. It’s really not that hard at all!
First, bake your sweet potato. Then peel and mash it in a large bowl.
Then add the ricotta, salt, cinnamon and pepper and stir to combine.
Add the flour 1/4 cup at a time and stir together until you have formed a ball of dough. It will still be a bit sticky. If you add too much flour, the consistency of the gnocchi won’t be as fluffy.
Then taking a handful of dough at a time, roll it out into a long cylinder, about a 1/2 inch in diameter. Use a sharp knife to cut the gnocchi into pieces (I cut mine into about 1/2 inch pieces).
Transfer them onto a floured cookie sheet until you are ready to cook them (you can also freeze them at this point).
For the sauce, chop up the shallot, mushrooms and garlic and sauté them over medium heat until they are soft, about 10-15 minutes.
Then turn the heat to low and add the milk and goat cheese. Stir until well combined and cook for about 2 minutes. Serve over the cooked gnocchi!
To cook the gnocchi, boil water and add the gnocchi. Cook in the boiling water until all of the gnocchi have floated to the top, about 3 minutes.
Serve topped with the sauce and a sprinkle of grated parmesan and enjoy!
Sweet Potato Gnocchi
Adapted from The Food Network
- 1 large sweet potato (about 1 lb and 1 cup mashed)
- 1/3 cup fat free ricotta cheese
- 3/4 tsp salt
- 1/2 tsp cinnamon
- pepper to taste
- 1/2 whole wheat flour (plus a little for your rolling surface)
- Bake your sweet potato. I took the easy way out and put it in the microwave for 5 minutes on each side (poke holes with a fork).
- When sweet potato is baked, scoop out the insides and mash the sweet potato in a large bowl.
- Add the ricotta, salt, cinnamon and pepper and stir to combine.
- Gradually add the flour, 1/4 cup at a time, until you have formed a ball of dough. The dough will still be a bit sticky. If you add too much flour, you won’t get a fluffy consistency.
- Taking a handful of dough at a time, roll the dough out on a floured surface into a snake shape, about 1/2 inch in diameter. Then cut the dough into 1/2 inch pieces with a sharp knife. Repeat with remaining dough.
- Transfer the pieces to a floured cookie sheet until you are ready to cook. You can freeze the gnocchi at this point as well.
- To cook, add the gnocchi to boiling water. Cook until the gnocchi float to the top, about 3 minutes.
- Drain, top with your favorite sauce, and enjoy!
Goat Cheese Mushroom Sauce
Adapted from The Scrumptious Pumpkin
- 3 baby bella cap mushrooms, chopped into small pieces
- 1 shallot, diced
- 2 cloves of garlic, diced
- 1/2 cup 1% milk
- 1/4 cup (2 oz) of goat cheese
- grated parmesan (optional)
- Chop up the mushroom, shallot and garlic.
- Cook the mushroom and shallot over medium heat for about 10-15 minutes, until soft. Add the garlic for the last couple of minutes.
- Reduce heat to low and add the milk and goat cheese. Stir until the cheese is melted and everything is well combined. Cook for 2 minutes.
- Serve with your favorite pasta and a sprinkle of parmesan and enjoy!