5 Tricks to Take Your Cooking to the Next Level!

cooking food.Since beginning my homestyle culinary journey, I’ve learned a few important tricks that have taken my creations from decent to delicious. I have compiled the most important tips and lessons I’ve learned into a short list so that all curious cooks can kick their cooking up a notch.

Impress your friends, family and yourself with a few easy tweaks to your tasty creations.

1- Add Nutmeg to enhance your cheese and cream based dishes. Nutmeg marries well with cheese and creamy recipes to create a dynamic depth of flavor that would otherwise be missing. Because of its bold flavor, be sure to use nutmeg sparingly – the nutmeg should whisper not sing in your dish. Try adding in a sprinkle of nutmeg the next time you make Mac’ and Cheese, Alfredo sauce and your morning latte.

2 Squeeze fresh lemon on green vegetables. We’ve all know that a squeeze of fresh lemon can enhance the flavor of fish but did you know that, that same principal applies to your green veggies? The next time your roast, steam or sauté green veggies skip the salt and opt for a squeeze of lime! It will add brightness to the dish and make veggies more palatable (especially for those how don’t love their greens). Next time you prepare broccoli, asparagus, Brussels sprout or green beans finish it off with a squeeze of fresh lemon.

3 Cook low and slow to develop flavors. Being a typical New Yorkers that hates to wait, I often made the newbie mistake of cranking up the fire to cook my foods in a fraction of the time. This, however, is a disservice to all of your hard work in the kitchen. Resisting the temptation to turn your stove on high will allow the flavors of your foods to develop and become more complex. It will also ensure you don’t overcook your ingredients. Next time you make soup, stews or sauces be mindful of the flame. Remember, slow and steady wins the taste!

4 Add cilantro to vegetable soups. Yes, guacamole would be nothing without the addition of cilantro but don’t sell this lemony herb short. The quickest way to liven up a bland vegetable soup is with a few leaves of cilantro. Much like squeezing lemon on green veggies, adding cilantro to soups will enhance the flavor of the vegetables while adding a freshness and brightness that would otherwise be missing. Throw roughly chopped cilantro into your soup once it has finished cooking and allow the residual heat to wilt the cilantro as I did when making Leek Soup. This will ensure the cilantro maintains its fresh flavor.

5 Make it pretty. Of course, if you are cooking for yourself plating and garnishing may not be top on your list but if you are trying to impress friends, a significant other (or your mother in-law!) make sure your delicious dish is also visually pleasing. As the saying goes, we eat with our eyes first, so get other excited to devour your dish with a few simple plating tricks.

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Bone Broth – The Secret Your Great Grandma Wish You Knew!

IMG_0087We all know of (and have probably used) store-brought broth in many past recipes but I’m sure only a very few of us have tried our hand at making broth for ourselves. As an aspiring urban homesteader I plan to change that (back), starting with myself!

Bone broth has been heralded across many cultures for centuries. Making your own broth is not only thrifty, the nutritional benefits are tremendous! Bone broth is packed with calcium, magnesium, phosphorus, glucosamine, chondroiton, protein and many other trace minerals which all work together to support immune health (why do you think your mom and her mother made a batch of homemade chicken soup to fight off a cold?).

Not familiar with all the vital nutrients of bone broth? Read more about it in this article by Weston A. Price.

The process of making your own bone broth is super easy, so don’t get deterred by the cooking time (24-48 hours). All good things are worth the wait!

Once prepared, bone broth can be drank straight and/or added to any dish where you traditionally use store-bought broth/stocks. Not sure what to do with your batch of bone broth, make Leek Soup

Additional ways to use Bone Broth:

– In place of water to cook rice

– To make delicious gravy

– To braise and sauté vegetables

Now let’s pay homage to our ancestors and get cooking!

Ingredients

3 lbs. Chicken or Beef bones (Many people purchase bones specifically to make broth but in an effort to save money I only make bone broth with my leftover bones. For this recipe I used the carcass of my 3lb Roasted Chicken.)

Filtered Water (enough to cover ingredients)

Assorted Root Vegetables (I used 2 carrots, ½ red onions, 2 celery stalks and 2 scallions)

2 tsp. Raw Apple Cider Vinegar

*You will also need a crockpot. I used a 6 quart crockpot for this recipe. If you have a larger crockpot feel free to increase the ingredients in this recipe.

Directions:

To a crockpot, add bones and aromatic vegetables.

Add enough filtered water to cover the contents of the crockpot. It is important to use filtered water, especially if you suspect your tap water may have yucky chemicals, you wouldn’t want it to taint your bone broth.

Bone Broth

Add raw apple cider vinegar and give it all a stir. I always have Bragg’s Raw Apple Cider Vinegar on hand! The apple cider vinegar is an important ingredient in this recipe because it works to draw out the minerals from the bones and into your broth.

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Turn your crockpot to low and let it do all the work. Because I used chicken bones I cooked my broth for 24 hours. If using beef bones you will want to cook your bones for 48 hours.

You will know it is ready when the bones are brittle and easily break apart when poked by your pot spoon.

Here is how my bone broth changed during the cooking process

 After 6 hours of cooking

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 After 12 hours of cooking

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After 24 hours of cooking

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Once the broth has cooked, strain the liquid into a glass container and dump the bones and vegetables.

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Refrigerate the broth. Once the broth has cooled a layer of fat will rise to the top. Skim that fat off with a spoon and dump it. Animal fat is known to hold many toxins that may have been in the animal so I don’t take any chances.

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Your broth is now ready for eating and cooking. Store the broth in the fridge to preserve its freshness. I always use my broth within a week of making it.

Enjoy and Stay Curious!

Super Simple Leek Soup!

With winter well underway, what better way to warm up than with ladles full of hot, savory soup? Save the gazpacho for the summer and cozy up to a warm bowl of super, simple easy to make leek soup.

This soup is so quick to whip up that you’ll be back under your blanket in no time!

Watch as I walk you through the process in my very first YouTube video! (I’m totally geeking out right now!) Please comment and let me know what you think. It’s my first video so be kind 🙂

For specific recipe and measurements see below;

Ingredients:

3 large Leeks

1 large Red Onion

1 bunch fresh Cilantro

5 Cloves of Garlic

1 32oz Vegetable Broth (or Homemade Bone Broth)

Salt, Pepper and your favorite soup seasonings (optional) – I used parsley (1 tbsp.), thyme (2 tsp.) and crushed red pepper flakes (1 tsp.)

2 tbsp. cooking oil (olive, coconut or otherwise)

Directions:

– To begin, wash and chop leeks into small circles (as you would a scallion).

– Dice red onions; mince garlic and rough chop garlic.

– Heat oil in stock pot and cook garlic until aromatic (about 30 seconds). Add onions and cook another 1 to 2 minutes until translucent .

– Add leeks to the pot and stir to combine. Cover and let simmer for 10 minutes or until leeks soften.

– Add enough broth to cover the vegetables and simmer, with lid on, for 15 minutes.

– Carefully transfer cooked soup to blender and blend until smooth (or to desired texture).

– As an optional garnish (and to add some texture) sprinkle a few sweet peas on top.

Enjoy and Stay Curious!

Simple Compound Herb Butter

Just when you thought butter couldn’t get any tastier…it did!

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When cooking I love adding big flavors and compound butter is quick and easy way to infuse complex flavors to your dishes. Of course, you can use compound butter anywhere that you would use plain old butter.

Ingredients

1 Stick of Butter, softened

1 sprig of rosemary, stem removed and finely chopped

4 sprigs of thyme, finely chopped

 

Directions

Thoroughly mix finely chopped herbs into softened butter.

Line an air-tight container with parchment paper and spoon the butter mixture into in. Spread evenly. I score my butter so that I can easily break off pieces for future use (as shown in the picture).

Fold parchment paper over the butter and cover with the container lid. Refrigerate and allow butter to harden.

Use in your favorite recipes, like herb roasted chicken.

Don’t be afraid to get curious and test your own compound butter recipes by adding in your favorite sweet and savory seasonings and herbs!

Enjoy and Stay Curious!

Weeknight Lemon & Herb Roasted Chicken

IMG_0080Every time I go to the supermarket I can’t help but take a deep inhale when passing the rotisserie chickens. The aroma of lemon and herbs dressing the super succulent, slow-cooked chicken gets me every time but a part of me just can’t get over the fact that these delicious hot and ready to eat birds are wrapped in plastic! That can’t be good…furthermore who really knows where those chickens were grown and what kind of life they lived.

On my last trip to the market I was ready throw those thoughts out the window and bite right through the plastic and into that bird. I figured now would be a good time to make roasted chicken!

*To start, I chose a local, pastured-raised heritage chicken as I anticipated making nutritious bone broth with the remains!

Ingredients  

1 – 3lb Chicken

Assorted Aromatic Vegetables, chunked (I used carrots, celery, red onions and garlic cloves – I also added sweet potatoes for a heartier meal)

1 Stick of Butter (Go the extra mile and make compound butter for a more flavorful bird!)

Fresh Sprigs of Rosemary and Thyme

1 Whole Lemon

10 Whole Garlic Cloves

Salt, pepper and your favorite chicken seasonings

 

Directions

Begin by seasoning your bird with salt, pepper and your favorite chicken seasonings. In addition to salt and pepper I used paprika, onion powder, cumin, dried parsley flakes and fresh lemon zest. Be sure to season inside of the bird cavity as well as on top! Then squeeze the juice of the lemon on top and inside of your bird. Place the lemon wedge inside of the cavity and allow the chicken to marinate overnight in the fridge for optimal flavor development. IMG_0054

 

When ready to bake, remove the chicken and butter from the fridge and allow them to come up to room temperature for an hour.

Meanwhile, preheat oven to 425 and rough chop the assorted aromatic vegetables. If you are like me and don’t have a roasting rack these vegetables are an awesome alternative. Not only will they serve to prop up your bird during roasting they will also cook in the juices of your chicken adding amazing flavor. It kills  two birds with one stone (pun intended!)

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Rub the skin of your bird with the softened butter. Gently separate the skin form the chicken breast and shove some butter in there as well. This will help the meat to remain moist during the cooking process without basting!

Stuff the bird cavity with sprigs of fresh rosemary and thyme and a few whole cloves of garlic. I used about 5 cloves – the rest was tossed in with the vegetables. (Leave the lemon wedges the bird marinated with inside!)

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Finally, spread the aromatic vegetables evenly in the base of your pan and lay the chicken on top. No roasting pan? No problem, I used a cake pan to roast my 3lb bird and guess what the oven didn’t blow up!

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Bake uncovered for 20 minutes at 425 so that the skin can brown and crisp up. After 20 minutes, lower the temperature to 350 and bake, uncovered, for an additional 40 to 50 minutes.

Remove your beautiful bird from the oven and allow it to rest of 20 minutes before cutting into it.  

Enjoy and Stay Curious!

Crave Killer – 3 Day Juice Cleanse

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Why I Decided to Cleanse:

(If you want to get right to it skip down to Here’s How it Went)

I’m the kinda girl that gets super interested in a topic, does tons of research and is still not convinced unless I experience things for myself. So last year I took all I learned from my manic research and did some diet experimenting.

What I wanted to know was if my food choices were at the root of my sluggishness, acne, belly bloat, constipation and recent joint stiffness.

So, I cut out all grain (whole and otherwise), dairy (something super hard for me to do as I have had a love affair with cheese all my life), sugar and excess salt (i.e. no chips!). I upped my veggie and fruit intake and started experimenting with flora friendly foods like Kombucha.

At first I didn’t notice any difference and was about to chalk all this diets stuff up to phooey…but after about 3 weeks something happened: one day I woke up before my alarm!

I didn’t hesitate to get out of bed, my stomach felt flatter and the stiffness in my left hand that I attributed to overuse (I’m a lefty) subsided. I just felt overall lighter and happier. I smiled at strangers (which is something us NYers just don’t do), I was more jovial at work and did my tasks with a bounce in my step! My acne had even begun to subside!

There was definitely something to this food and wellness connection and I had seen it for myself!

However, the holidays came and I was not about to let those delicious delectable pass me by so I threw everything I learned and was practicing out the window and indulged to my heart’s content. Of course you can imagine that after the holiday high wore off I was back to feeling like my old lethargic, lifeless self…back to square one.

But now that I was armed with truth – the truth that I could regain and hold on to my vitality by choosing what to put in my mouth, I was not going to waste anytime getting back to the vibrancy I had, had a taste of. But, since I had chosen to gorge on sugar and salt during the holidays my mind and body was not going to let go of those craving so easily…hence the 3 day juice cleanse.

Instead of researching recipes, choosing the appropriate balance of veggies to fruit, and oh yea, purchasing a juicer I opted to purchase bottled juice for my cleanse. I knew that whatever juice I choose had to mostly consist of dark leafy greens, be unpasteurized, cold pressed and 100%  organic. I found all these things in a local healthy/raw food shop called Magic Mix Juicery located in the Financial District. Their juices are made fresh daily and have a shelf life of 3 days (exactly what I wanted), not to mention there was an after holiday cleanse sale going on, which is not to be underestimated after all the holiday shopping!

I decided to be fearless and chose the Green Goodness cleanse which consisted of mostly greens and only touches of fruit here and there (there are also less intense cleanses for the not quite fearless – check their site).

Here’s How it WentIMG_0025

Instructions: As suggested I prepped my body for the juice cleanse before beginning. Four days prior to the cleanse I stopped eating meat, dairy and grains and made green smoothies for breakfast with my blender (a cleanse in itself). The cleanse consisted of 6 juices that were numbered from 1 to 6 for appropriate drinking order. I was instructed by the owner to drink a juice once every 2 hours while also drinking water (the usual 8-10 servings), as well as, herbal tea (if I chose). I was told that if I really needed to eat something to nosh on celery or other veggies with high water content. As per the suggestion of many, I made sure to do my cleanse when I had no other obligations and could do what my body suggested whether that be exercise or take a nap.   

Day One

I drank my 1st juice (Green Aphrodite) on the way back to Brooklyn at 9:30am as I lugged the additional 17 bottles of juice. Looking at the ingredient label (spinach, kale, cucumber and apple), I thought I would have to choke the first bottle down but it was surprisingly tasty and pleasant. It wasn’t nearly as grassy and vegetal as I imagined it would be.  Starting with the greens gave a great kick start to my energy level and helped me carry the enormous amount of bottles.

Between my 1st and 2nd juice I drank 20oz (600ml) of water (hydrating with pure water is a very important factory of eliminating toxins). The juices will work to feed the bodies nutritional needs and the lack of solid foods will help the body to turn away from the focus of digestion and begin healing itself by releasing the toxins but you must eliminate or the toxins with simply be reabsorbed by the body. I won’t touch on the water again but over the 3 days I made sure to drink 10 glasses daily.

After my 2nd juice I am feeling very energetic. I thought that by this time I would be feeling hungry and depleted but it was actually quite the opposite. I blasting music and danced around the apartment like no one was watching – something I hadn’t done in a long time.

At about 1pm when it was time for my 3rd juice I started to feel nauseas. I contributed that the toxins being stirred about in my body and decided to take a tablespoon of bentonite clay to help absorb and move the toxins out. Because bentonite should be taken on an empty stomach I waited an additional hour before consuming my 3rd juice.

The nausea had subsided but I began to have ebbs and flows of energy. One minute I was up dancing about and the next I was curled up on the couch, under the covers feeling cold even as the heat blasted. I guess that meant the detox was doing its thing! I finished out the day of juices but as the day progressed my energy continued to diminish.

I drank bentonite again before bed (on an empty stomach as recommended). I woke up the next day and realized I had slept for 12 hours!

Day Two

Although the juices were pretty tasty (as tasty as liquid greens can get) I didn’t wake up excited to continue this cleanse. I actually thought that I would feel hungry during these 3 days because I’m a girl that loves to eat but I actually found it difficult to drink all those juices and keep up with my water intake. I was actually full through most of the cleanse.

I did, however, realized that there is a difference between being full and being satisfied. I wasn’t hungry but I missed the experience of eating – I missed the various flavors and textures of solid food, I missed salt, I missed sweet. My cravings were beginning to rear its ugly head. Watching television totally made things worst. You never really notice the insane amount of commercial there are about food until you can’t eat any!

Today I learned that the worst think to do on a cleanse is nothing, yes you shouldn’t over extend yourself but you should definitely keep your mind active. If not, you’ll have too much time to think about how much you miss eating.

To distract myself from my cravings I decided to re-watch Fat, Sick and Nearly Dead, an inspiring documentary about the tremendous health benefits of juicing to remind myself about why I was doing this in the first place. Watching this definitely helped the green juice taste sweeter. Feeling a little less sluggish I decided to get up off the couch and do some light exercise. I stretched, did some power moves (squats and such) and went for a walk.

I also noticed that I was starting to have mood swings. I cried at mushy things (something I usually don’t do), my feelings were easily hurt and I was easily angered. I understood it as part of the healing detox process and practiced deep breathing. Your body isn’t the only thing purging during a detox so is your mind and soul.

I had another restful sleep and moved into the final day of my cleanse experience.

Day Three

I was so happy to be on the last day of this cleanse that I couldn’t wait to chug down the juice and get to eating already. I did notice that eventhough I had the craving to eat my cravings didn’t focus on the leftover holiday candy in the corner or the “food” saw on television. I just wanted to eat and my mind was focused on the bunch of bananas sitting on the counter that my boyfriend happily ate to his hearts content. I imagined how it would taste and the texture of it, I fantasized about it as I would have a juicy burger a few days ago. It was then that I new that I was winning the detox battle.

I finished out the day of juice by 6pm and contemplated whether I should eat or hold off until the next day. Would eating that banana mean I didn’t technically complete the cleanse – my competitive nature said don’t do it but after an hour of contemplation I decided to listen to my body have that banana…boy was it amazing! It was all I imagined an more.

Now it has been a few days since I’ve completed the juice cleanse and I really do feel like I effectively hit the restart button on my body. I don’t have the urge to eat what I now refer to as dead foods (i.e. junk food). Now, I can focus on healing my body and regaining my vitality without that little voice in my head telling me that one taste won’t hurt…YES IT WILL!

Why I Drank the Kool-Aid…or Rather why I Stopped!

junkfoodRecently, I have been doing a lot of soul searching in relation to my diet.

I, like many, can definitely stand to be a little healthier and make slightly better food choices (huge understatement!) and I’m sure you feel the same way about your own dietary choices.

At this point, we are all aware that those oh so tasty processed foods we’ve grown to love and crave is killing us softly and many of us are beginning to find out that those “good for you grains” are wreaking havoc on the GI tracks even if you don’t have celiac disease! (Didn’t know that? Take a peek at this interesting article from Wellness Mama)

These thoughts have often crossed my mind as delicious delectable have crossed my lips. But, hey, I’m as American as apple pie (…mmmmm…apple pie). I love burgers slattered in melty cheese, crispy French fries and sampling all the amazing cuisine that comes along with living in New York City. And why shouldn’t I, I’m young, food is delicious and I only live once, right?

Well…

As I continue to creep up in age I have found myself wanting, more than anything, to hold on to my youthful vibrancy. I have, however, noticed that every morning I wake up and…

my joints are a little bit stiffer,

my skin is a little less vibrant,

and my stomach is little more bloated.

Not to mention my complete lack of motivation to get out from under the covers!

Although I am not yet at the crow’s feet stage in life, I am no spring chicken so I resolved to intervene on the aging process why I still felt like my sprightly self… for the most part.

I thought, what if that little well know saying “you are what you eat” actually has some merit to it! By using the greatest weapon in my arsenal…FOOD, I’m ready to go to war on those so called “signs of aging” and reclaim my vibrancy. There is no reason we can all be like this woman when we turn 70!

So, first order of business – kill the cravings!

To do so I completed a 3 day juice cleanse

Here’s how it went…

5 Things to Do with Leftover Spaghetti Sauce

From kids to the kid at heart everyone enjoys a nice big bowl of spaghetti (and bolognese sauce) and why not – its quick, easy, cheap and delicious! But much like breakfast cereal, I’ve always struggled with cooking the perfect ratio of noodles to sauce and I’m left with a hefty helping of delicious bolognese. If you find yourself in this unfortunate situation here are five delicious ideas for your left overs that will have you cooking up extra sauce in anticipation of these recipe remixes!

 

1. Sloppy Joe Sandwiches with Toasted Garlic – Turn last night’s dinner into tomorrow’s lunch. Simply reheat bolognese on stove top (cooking down the liquid if too saucy). Meanwhile, drizzle a hamburger roll (or kaiser roll) generously with olive oil, sprinkle with minced garlic and lightly toast. Use broiler or toaster oven on broiler setting to crisp up the insides without burning the outsides. Spoon a hefty portion of bolognese on toasted bread (squish down if your old-fashioned like me) and enjoy!

2. Homemade Chili – With leftover bolognese you’re already more than half way to a warm bowl of chilli. Simply reheat bolognese adding canned crushed, peeled tomatoes, a can of drained, rinsed kidney bean, sprinkle with cumin, paprika, black pepper and salt to taste. Bring to a bowl and enjoy with a sprinkling of cheddar cheese on top.

3. Homemade HotPockets – Spoon small amounts of leftover bolognese and shredded cheese into pre-made puff pastry squares. Seal tightly by firmly pinching edges and bake to directions on pastry package or until golden brown. Try to enjoy without burning your tongue.

4. MeatLover’s Pizza – Layer bolognese sauce on pizza crust (use store-bought to save time) as you would plain tomato sauce. Sprinkle generously with shredded cheese and add your favorite meaty toppings.

5. Freeze It! – Make a bolognese so delicious you don’t have the hearty to transform it unto something else? Throw it in an air-tight container and freeze it for later. Your future-self will thank for such an awesome meal with practically no effort!

 

 

 

Too many Bananas? Make Banana Bread!

ImageRecently I came home with a ton of bananas and the intention of making healthy breakfast smoothies every morning. I purchased protein powder and resolved to wake up extra early everyday to ensure enough time to make my healthy concoction.

The next morning I woke up bright eyed and ready to start on my healthy smoothie lifestyle. Super excited I gathered all the ingredients and broke out the blender just to find out the blender was literally broken! What a rocky start to my new lifestyle; defeated I went back to bed.

For days those bananas watched me as I rushed through the kitchen every morning grabbing coffee before heading to the door. “What the hell am I going to do with all you bananas” I would think while shooting glances of consternation at the freckled bunch before heading off to work. After watching my bountiful bunch grow brown and soft it finally came to me, as if bubbling up from some remote corner of my brain, “I’ll make banana bread”. Seeing as how I have (or I should say had) no clue how to make banana bread, a chuckle followed the notion. I’ve seen mothers and daughters make it a ton on televison as they bonded over girly talk. It seemed easy enough. So I set out to get my banana bread bake on!

After doing a bit a research I pieced together a super simple recipe and sprinkled it with a bit of my personal flair. Best part, the ingredient list is simple and it took literally 15 minutes to put all the ingredients together, just enough time for the oven to preheat!

 

Ingredients (makes a standard 9” cake, 24 cookies)

2 cups All Purpose Flour

2 ¾ cup Mashed Ripe Bananas (about 5 bananas)

½ cup Butter (room temp.)

¾ cup Brown Sugar

2 eggs (beaten)

1 teaspoon Baking Soda

¼ teaspoon Salt

1 teaspoon Vanilla Extract

1 tablespoon Ground Cinnamon

1 sprinkle of Nutmeg

 

Directions

In a bowl combine all dry ingredients (flour, baking soda, salt, cinnamon and nutmeg) and whisk together.

In a separate bowl blend together sugar and butter using an electric mixer or a whisk and some good all man power, mix until creamy.

Add beaten eggs and vanilla extract to butter and sugar mixture and stir well.

Peel and mash ripe bananas until it becomes a lumpy puree. I used a potato masher but if you have children this would be the perfect time for them to roll up their leaves and get their hands dirty!

Add mashed bananas to butter and sugar mixture and stir to incorporate.

Add flour to the wet ingredients and stir using a wooden spoon or rubber spatula. Be sure not to over mix just enough to incorporate the flour, otherwise you will end up with a banana brick!

Grease pan with butter and bake at 350 degrees until brown and a toothpick stuck in the middle comes out clean.

This recipe is super versatile. Use it to make muffins and treat your self to a tasty (and cheap) breakfast or spoon it on a greased cookie sheet and make super moist delicious homemade cookies!!!

Enjoy!

Sweet Potato Gnocchi

The idea to make gnocchi came to me quite serendipitously one day while searching the pantries for an easy dinner idea. These little dumplings look so beautiful and taste so hearty you will hardly believe its so simple to make – just check out the ingredient list! Gnocchi is the perfect balance between easy and elegant.

Foolproof and fun to make – its a great recipe for getting kids involved!

Ingredients (serves 4)

4 Sweet Potatoes

Flour – about 3 cups or until dough forms

Salt & Pepper

Directions

Step 1

Boil sweet potatoes with skin on for about 40 minutes. When tender, remove from water, cut in half and remove sweet potatoes from the skin using a spoon.

Step 2

Break sweet potatoes up with a wooden spoon, add salt and pepper and mix with enough flour for a dough to form that isn’t sticky.

Step 3

Knead dough and separate into 4 balls. This makes it easier to work with.

Step 4

Roll each ball out into a rope and cut into 1/2 inch pieces. Using a fork press and impression into each piece to make the ridged design.

Step 5

Drop gnocchi into boiling water 1 piece at a time. When the gnocchi rises to the top of the water, its ready! This takes about 2 minutes. Remove it from the boiling water with a slotted spoon.

Step 6 (optional)

This Gnocchi takes great alone but if you’d like to go the extra mile – toss fresh gnocchi with pasta sauce and freshly chopped basil; sprinkle with Parmesan.

Tip: Extra dough can be stored in a zip-lock bag in the freezer, just transfer to the fridge 24hours prior to when you have a hankering for more gnocchi.

Bon Appetit!