Sweet Potato Gnocchi with Peas and Spinach

For those of you who haven’t yet been formally introduced, meet gnocchi. Gnocchi is an incredibly light and tasty potato dumpling. I know what your thinking, dumplings aren’t healthy! But they absolutely can be. Just make sure to balance out your plate, by making at least half of it veggie, for a nutritious meal. I always aim to have equal parts veggie to gnocchi. It works every time and can be applied to any of your favorite dumplings or pasta. After all, what’s so bad about a little flour and egg?

I have always been a fan of gnocchi. Recently, our relationship grew to a whole new level when I found some amazing vacuum-packed options at the grocery store. I discovered that I can enjoy the tasty goodness of gnocchi in way less time and effort.  In fact, this entire meal can be made in less than 20 minutes, if needed.  Sure the homemade sweet potato gnocchi takes first place for taste and health but I can personally testify that the store-bought version comes in a close second. Bon Appetit my friends!

Sweet Potato Gnocchi with Peas and Spinach

Makes 2 servings

3 cups sweet potato gnocchi, homemade (see recipe below) or store bought

2 teaspoons olive oil

1 cup frozen peas, thawed

6 cups lightly packed spinach

2 tablespoons pesto, homemade (see recipe below) or store-bought

Add 2 quarts of water to a large pot and bring to a boil. Add gnocchi and cook 3-4 minutes, until gnocchi is done and has risen to the surface. Remove with a slotted spoon and set aside.

Heat oil in a pan over medium heat and add peas, spinach, and boiled gnocchi. Cook, stirring occasionally, for 3-5 minutes until spinach has wilted. Toss with pesto and serve warm. Top with grated Parmesan cheese, if desired.

Nutrition facts per serving: 388 calories, 13 g total fat, 542 mg sodium, 58 g total carbohydrates, 12 g sugar, 9 g fiber, 12 g protein

RECIPE NOTE: Substitute spinach with asparagus (like picture above) or with any seasonal veggie you have on hand.

Homemade Sweet Potato Gnocchi

Makes about 4 servings of gnocchi

2 large sweet potatoes

1 egg, beaten

1/8 teaspoon sea salt

1.5 – 2 cups whole wheat flour

Bake or boil potatoes until tender and let cool.  Peel potatoes and then mash until smooth. Stir in egg and salt. Add 1/2 cup flour and mix with a spoon. Gradually add more flour, 1/2 cup at a time, and kneed mixture with your hands until a dough is formed that is no longer sticky.

Divide the dough into four parts and roll each part out into a very long, skinny roll. Cut the dough into small pieces to form the gnocchi. Place on a baking sheet lined with parchment paper and boil immediately or freeze them to use later.

Nutrition facts per serving: 280 calories, 2 g total fat, 305 mg sodium, 60 g total carbohydrates, 6 g sugar, 10 g fiber, 10 g protein

Homemade Fresh Basil Pesto

Makes about 1/4 cup pesto or 4 servings (serving size: 1 tablespoon)

1 cup fresh basil leaves

2 tablespoon shredded Parmesan cheese

2 tablespoon pine nuts, toasted

2 teaspoon fresh lemon juice

2 cloves garlic, minced

1 tablespoon olive oil

Puree in a food processor until smooth.

Nutrition facts per serving (serving size: 1 tablespoon): 73 calories, 7 g total fat, 39 mg sodium, 1.5 g total carbohydrates, 0 g sugar, 0 g fiber, 2 g protein

Love,

Renee

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