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Thread: Whole Wheat Sweet Potato Gnocchi and ????

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  1. #1
    Join Date
    Oct 2003
    Un-American NY

    Whole Wheat Sweet Potato Gnocchi and ????

    During a Sunday jaunt over the river to Rhinebeck, we made a first visit to a new, rather upscale Italian market, where I picked up a pound of ww sweet potato gnocchi.

    Last night I reheated a leftover portion of the Gourmet Carrots & Brussels Sprouts posted elsewhere here, combined them with a cup of the cooked gnocchi and tossed it all with a handful of shredded parmesan for a really super "instant" supper.

    There's still a lot of gnocchi left and I'd like to do something similar, combined with vegetables, but not sure what would work. The sweet potato flavor is not especially pronounced.

    I have savoy cabbage, cauliflower, leeks, sweet potatoes and carrots handy, and a well stocked pantry for almost anything else I might need. I'm thinking of combining with the cabbage somehow, but am puzzled at what else might work to make a similar hearty bowlful like last night's.

    Any of you creative cooks have any ideas, even another recipe, possibly a pasta sauce, that might work?


  2. #2
    Join Date
    Apr 2003
    Houston, TX
    Those sound great.

    You could do almost the same as last night, but roast the cauliflower and caramelize the leeks. Maybe add a dash or 2 of balsamic. Or instead of parmesan and balsamic, you could do something w/ a sage butter sauce w/ the caramelized leeks.

  3. #3
    Join Date
    Jul 2001
    Hi Bob,

    This has nothing to do with vegetables, but I, too, have some sweet potato gnocchi in my pantry and think this sounds good!,00.html

    I made another Giada gnocchi recipe, but am having trouble finding it. If I do, I'll post because it was really good (spinach, parmesan, etc.)


  4. #4
    Join Date
    Jun 2002
    Eastern Shore of MD
    I'm with Pony - use the leeks (caramelized or roasted sounds great) for sure. I'm not a fan of cauliflower but I could see how it would match well. Browned butter & sage or rosemary would work as a sauce, and I'd add a handful of toasted pinenuts to the dish, myself.

    (I just watched Ratatouille for the first time last night and am trying to think like Remy!)
    There cannot be a crisis today. My schedule is already full.
    -Henry Kissinger

  5. #5
    Join Date
    Feb 2007
    I am not sure how this would work never having tasted sweet potato gnocchi. but here is a link to a Rachel Ray Recipe for Vegetable Not-sagna Pasta Toss.,00.html

    Not sure if it will help but it did sound interesting .
    Grandma Pam to 3

    “Other creatures receive food simply as fodder. But we take the raw materials of the earth and work with them—touch them, manipulate them, taste them, glory in their heady smells and colors, and then, through a bit of alchemy, transform them into delicious creations.”
    ― Judith Jones, The Tenth Muse: My Life in Food

  6. #6
    Join Date
    Sep 2002
    Laguna Beach
    This is a very versatile recipe and would work well with any of vegetables you have. I usually use nonfat half & half for a lighter version.

    Gratineed gnocchi with spinach and ricotta

    Recipe By :
    Serving Size : 4 Preparation Time :0:00
    Categories : PASTA VEGETARIAN

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 package potato gnocchi -- (1-lb)
    2/3 cup heavy cream
    1/2 teaspoon all-purpose flour
    1/2 teaspoon salt
    1/2 teaspoon black pepper
    1/8 teaspoon ground nutmeg
    3 packages spinach -- frozen ok
    1/2 cup part-skim ricotta cheese
    2/3 cup shredded parmesan cheese

    Preheat broiler.

    Cook gnocchi in a 5-quart pot of boiling salted water according to package instructions (gnocchi will float to surface when done). Drain in a colander.

    Whisk together cream, flour, salt, pepper, and nutmeg in a 12-inch ovenproof skillet, then bring to a boil over moderate heat, whisking. Continue to boil, whisking frequently, until reduced by half, about 2 minutes. Add spinach in handfuls, tossing with tongs, and cook until wilted, 2 to 4 minutes.

    Remove from heat, then stir in gnocchi. Spoon ricotta over gnocchi in 5 large dollops and sprinkle with mozzarella. Broil 4 to 6 inches from heat until cheese is browned and bubbling in spots, about 2 minutes. Season with pepper.

    "4 servings"
    - - - - - - - - - - - - - - - - - - -

    Per Serving (excluding unknown items): 242 Calories; 21g Fat (76.5% calories from fat); 10g Protein; 4g Carbohydrate; 1g Dietary Fiber; 73mg Cholesterol; 564mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 0 Vegetable; 0 Non-Fat Milk; 3 1/2 Fat.

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