Sweet Potato Gnocchi with Apple and Sage
The CSA haul included a bounty of sweet potatoes, and there may be nothing I love more to do with sweet potatoes than gnocchi. I had already decided to make the falafel, but I knew I'd have enough sweet potatoes ALSO to make gnocchi. Sweet potato tastiness abounds!
I have a handful of go-to sweet potato gnocchi recipes. This week, I did a riff on Food and Wine's Sweet Potato Gnocchi with Apple Cider Sauce.
Planning!
I knew that once I had made the falafel, I would have 1.5lb of sweet potatoes left. That makes half a recipe of the gnocchi, and when I plugged the info into the Fitbit meal creator (note that I subbed apple juice in for the cider, and also used half the butter called for), it was clear that it would be great for two meals. My plan is always to eat the gnocchi on a day when the other meal is squash soup... I won't be overloaded with sweet potatoes, but I'll have a lovely sweet potato treat every day!
Here's the nutritional breakdown from Fitbit...
Groceries I had on hand...
- sweet potatoes
- salt
- AP flour
- large egg yolks
- pepper
- unsalted butter
- garlic
Groceries I had to buy...
- apple juice ($1.79)
- fresh sage ($1.29)
Total monies spent for the entire recipe: $3.08
Total monies spent for each of these 2 meals....
$1.54 per meal.
Cooking!
Because I've made gnocchi a lot in the past, I know from past experience that this is a very wet gnocchi, more of a small potato dumpling. But it also (surprise, surprise) has a lower flour content than a firmer gnocchi and I wanted that for myself this week.
The gnocchi came together quickly, essentially in the time it took me to reduce the 1.5 cups of apple juice to 1/4 cup of apple juice syrup.
I know you believe me when I say I'm particularly looking forward to these lunches this week!
