Fall has been late arriving here in the Carolina’s with unusually warm weather, and I just couldn’t wait to make dishes that capture the best of the season!

This beautiful risotto dish featuring wonderful fresh shiitake mushrooms from J & J Family Farm  in Clover, SC is the perfect dish to welcome Fall. Thank you to CN2 Today Show  for having us on your show, you can watch the full replay here.

The earthiness of the shiitake mushrooms pairs wonderfully with sweet roasted butternut in the healthy Fall comfort food vegetarian dish. The addition of dried mushrooms to the dish further intensifies the mushroom aroma.

 

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Shiitake Mushroom, Roasted Butternut & Kale Risotto

The earthiness of the shiitake mushrooms pairs wonderfully with sweet roasted butternut in the healthy Fall comfort food vegetarian dish. The addition of dried mushrooms to the dish further intensifies the mushroom aroma.

  • Author: Carol Green
  • Prep Time: 20
  • Cook Time: 40
  • Total Time: 60
  • Yield: 8

Ingredients

  • 2    cups butternut squash cut into 1” dice
  • ½   cup (0.25oz) dried oyster or porcini mushrooms
  • 3    cups shiitake mushrooms, sliced (8oz)
  • ½   cup red onion, diced
  • 2    cloves garlic minced
  • 4    tablespoons ghee (clarified butter)
  • 1 ½            cups Arborio rice
  • 8    cups vegetable broth heated
  • tablespoon Savory Spice Store Barnegat Bay Seasoning
  • 4    stalks Lancino kale, stripped from stem and sliced
  • teaspoon chopped fresh thyme
  • ½   cup chopped parsley
  • cup grated Pecorino Romano or Parmesan Reggiano cheese
  • Salt, to taste

Instructions

  • Preheat the oven to 450F, place the butternut on a roasting pan, cover with a tablespoon of ghee, lightly salt, and roast or 20 minutes until tender, stirring once or twice.
  • Place the dried mushrooms in a bowl, and cover with three cups hot water. Allow to soak for 10 minutes, reserving the mushroom broth, remove the mushrooms and finely chop.
  • Add the reserved mushroom broth to the vegetable broth.
  • Heat a large, deep sauté pan over medium high heat, add two tablespoons of ghee to the pan, and sauté the mushrooms until browned, approximately four minutes.
  • Lower the heat, add the onion and garlic and sauté a few more minutes.
  • Add a little more ghee to the pan, add the rice and stir for a minute.
  • Begin adding the hot broth, one ladle at a time, stirring continuously until incorporated.
  • Add the seasoning and thyme, and continue adding broth while stirring, until the rice is tender yet still a little firm, approximately 20 to 25 minutes total cooking time.
  • Add the kale and stir until wilted.
  • Add the cooked butternut squash, and approximately half a cup of grated cheese.
  • Stir in the parsley, and taste for salt.
  • Serve, and top with extra grated cheese.

Keywords: fall comfort food; shiitake mushrooms; healing food; autoimmune; risotto; roasted butternut and shiitake risotto

Fall has been late arriving here in the Carolina’s with unusually warm weather, and I just couldn’t wait to make dishes that capture the best of the season!

This beautiful risotto dish featuring wonderful fresh shiitake mushrooms from J & J Family Farm  in Clover, SC is the perfect dish to welcome Fall. Thank you to CN2 Today Show  for having us on your show, you can watch the full replay here.

The earthiness of the shiitake mushrooms pairs wonderfully with sweet roasted butternut in the healthy Fall comfort food vegetarian dish. The addition of dried mushrooms to the dish further intensifies the mushroom aroma.

 

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Shiitake Mushroom, Roasted Butternut & Kale Risotto

The earthiness of the shiitake mushrooms pairs wonderfully with sweet roasted butternut in the healthy Fall comfort food vegetarian dish. The addition of dried mushrooms to the dish further intensifies the mushroom aroma.

  • Author: Carol Green
  • Prep Time: 20
  • Cook Time: 40
  • Total Time: 60
  • Yield: 8

Ingredients

  • 2    cups butternut squash cut into 1” dice
  • ½   cup (0.25oz) dried oyster or porcini mushrooms
  • 3    cups shiitake mushrooms, sliced (8oz)
  • ½   cup red onion, diced
  • 2    cloves garlic minced
  • 4    tablespoons ghee (clarified butter)
  • 1 ½            cups Arborio rice
  • 8    cups vegetable broth heated
  • tablespoon Savory Spice Store Barnegat Bay Seasoning
  • 4    stalks Lancino kale, stripped from stem and sliced
  • teaspoon chopped fresh thyme
  • ½   cup chopped parsley
  • cup grated Pecorino Romano or Parmesan Reggiano cheese
  • Salt, to taste

Instructions

  • Preheat the oven to 450F, place the butternut on a roasting pan, cover with a tablespoon of ghee, lightly salt, and roast or 20 minutes until tender, stirring once or twice.
  • Place the dried mushrooms in a bowl, and cover with three cups hot water. Allow to soak for 10 minutes, reserving the mushroom broth, remove the mushrooms and finely chop.
  • Add the reserved mushroom broth to the vegetable broth.
  • Heat a large, deep sauté pan over medium high heat, add two tablespoons of ghee to the pan, and sauté the mushrooms until browned, approximately four minutes.
  • Lower the heat, add the onion and garlic and sauté a few more minutes.
  • Add a little more ghee to the pan, add the rice and stir for a minute.
  • Begin adding the hot broth, one ladle at a time, stirring continuously until incorporated.
  • Add the seasoning and thyme, and continue adding broth while stirring, until the rice is tender yet still a little firm, approximately 20 to 25 minutes total cooking time.
  • Add the kale and stir until wilted.
  • Add the cooked butternut squash, and approximately half a cup of grated cheese.
  • Stir in the parsley, and taste for salt.
  • Serve, and top with extra grated cheese.

Keywords: fall comfort food; shiitake mushrooms; healing food; autoimmune; risotto; roasted butternut and shiitake risotto

Fall has been late arriving here in the Carolina’s with unusually warm weather, and I just couldn’t wait to make dishes that capture the best of the season!

This beautiful risotto dish featuring wonderful fresh shiitake mushrooms from J & J Family Farm  in Clover, SC is the perfect dish to welcome Fall. Thank you to CN2 Today Show  for having us on your show, you can watch the full replay here.

The earthiness of the shiitake mushrooms pairs wonderfully with sweet roasted butternut in the healthy Fall comfort food vegetarian dish. The addition of dried mushrooms to the dish further intensifies the mushroom aroma.

 

Print

Shiitake Mushroom, Roasted Butternut & Kale Risotto

The earthiness of the shiitake mushrooms pairs wonderfully with sweet roasted butternut in the healthy Fall comfort food vegetarian dish. The addition of dried mushrooms to the dish further intensifies the mushroom aroma.

  • Author: Carol Green
  • Prep Time: 20
  • Cook Time: 40
  • Total Time: 60
  • Yield: 8

Ingredients

  • 2    cups butternut squash cut into 1” dice
  • ½   cup (0.25oz) dried oyster or porcini mushrooms
  • 3    cups shiitake mushrooms, sliced (8oz)
  • ½   cup red onion, diced
  • 2    cloves garlic minced
  • 4    tablespoons ghee (clarified butter)
  • 1 ½            cups Arborio rice
  • 8    cups vegetable broth heated
  • tablespoon Savory Spice Store Barnegat Bay Seasoning
  • 4    stalks Lancino kale, stripped from stem and sliced
  • teaspoon chopped fresh thyme
  • ½   cup chopped parsley
  • cup grated Pecorino Romano or Parmesan Reggiano cheese
  • Salt, to taste

Instructions

  • Preheat the oven to 450F, place the butternut on a roasting pan, cover with a tablespoon of ghee, lightly salt, and roast or 20 minutes until tender, stirring once or twice.
  • Place the dried mushrooms in a bowl, and cover with three cups hot water. Allow to soak for 10 minutes, reserving the mushroom broth, remove the mushrooms and finely chop.
  • Add the reserved mushroom broth to the vegetable broth.
  • Heat a large, deep sauté pan over medium high heat, add two tablespoons of ghee to the pan, and sauté the mushrooms until browned, approximately four minutes.
  • Lower the heat, add the onion and garlic and sauté a few more minutes.
  • Add a little more ghee to the pan, add the rice and stir for a minute.
  • Begin adding the hot broth, one ladle at a time, stirring continuously until incorporated.
  • Add the seasoning and thyme, and continue adding broth while stirring, until the rice is tender yet still a little firm, approximately 20 to 25 minutes total cooking time.
  • Add the kale and stir until wilted.
  • Add the cooked butternut squash, and approximately half a cup of grated cheese.
  • Stir in the parsley, and taste for salt.
  • Serve, and top with extra grated cheese.

Keywords: fall comfort food; shiitake mushrooms; healing food; autoimmune; risotto; roasted butternut and shiitake risotto

The last inning of the seemingly endless summer and our fabulous South Carolina peaches inspired this gorgeous ready for the grill fish kebab.

One of my most favorite proteins to work with is fish, but living inland finding good, truly fresh fish was a challenge, until the Saltwater Markets opened in Clover, SC and Gastonia, NC! Just take a look at Saltwater Market’s Facebook page, Clint Boyd’s excitement at opened boxes of top notch fish especially flown in shine through; these guys really care about getting you good product!

For this segment, Saltwater Markets supplied me with the most amazing local fish you never heard of, Wreckfish; so called as this deep-water fish is found far off shore  in it’s habitat of shipwrecks and gullies. With a firm white fish similar to grouper, and a mild taste, this was an outstanding choice for the fish kebabs. Of course any firm white fish will work should this particular kind not be around.

A wrap of prosciutto retained the moisture of the fish on the grill and imparted a touch of saltiness. Threaded with peaches, zucchini, I finished the kebab with a Za’atar spice blend, and an easy pomegranate glaze.

See the replay of this dish being made live on Fox46 Charlotte here!

Enjoy!

Chef Carol, NTP

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Prosciutto Wrapped Fish Kebabs with Peaches & Pomegranate Glaze

Any firm white fish will work well in this recipe; wrapping the fish in prosciutto retains the moisture and adds a lovely crisp; the sweetness of late summer peaches and a pomegranate glaze are the perfect finish.

  • Author: Carol Green
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 6

Ingredients

Ingredients for The Sauce:

  • 16 fl. oz Pomegranate Juice
  • ¼ cup Olive Oil
  • 1 Tbsp. Wholegrain Mustard
  • 1 Tbsp. Fresh Lemon Juice plus 1 tsp. zest

Ingredients for The Kebabs:

  • 24oz Halibut, Cod, Snapper (any firm white fish)
  • 3 firm, ripe Peaches cut into 6 slices each
  • 9 slices Prosciutto
  • 2 large Zucchini cut into 2-inch slices
  • ¼ cup Basil leaves, chiffonade cut
  • 1 tsp Savory Spice Store Za-Atar seasoning
  • Salt, to taste
  • Olive oil, for cooking

Instructions

  • Prepare the Sauce:
  • Place the juice in a small saucepan, and simmer until reduced down to 1/3 of volume.
  • Whisk in the rest of the ingredients and set aside.
  • Prepare the Kebabs:
  • Preheat the grill to medium high heat
  • Cut the fish into 2” cubes, and cut the prosciutto in two lengthways
  • Wrap each piece of fish with a piece of prosciutto.
  • Thread the ingredients onto the skewers, alternating fish, a slice of peach and zucchini, approximately 3 pieces of fish per skewer.
  • Brush each skewer with a little olive oil and season with salt.
  • Grill over medium high heat, turning often, until fish is cooked through, approximately 10 to 15 minutes cooking time
  • Remove from the heat and sprinkle with the Za-Atar seasoning.

Drizzle with the glaze and scatter over the basil leaves.

''Healing Never Tasted So Good’

'Healing never tasted so good’ is the slogan at Taste of Healing in Fort Mill, SC. This morning, chef and nutritionist Carol Green is in the FOX 46 Charlotte kitchen teaching us how to do a prosciutto-wrapped fish kebab with peaches & pomegranate glaze on #GoodDayCharlotte.

Posted by Rochelle Metzger on Monday, September 3, 2018

Notes

Special Equipment:

  • 6 large metal skewers, or large wooden skewers presoaked
  • Outdoor grill or stove top grill pan

Where my real food journey began, on a farm! This past week I was thrilled to make a trip out to one of my favorite farms, Thames Farm in Lancaster, SC, to film cooking segments for the CN2 Today Show.

Born and raised on a farm in South Africa, farmers who are striving to raise food, the way food should be raised, have a special place in my heart. To be farmer truly is a labor of love, at mercy of the elements and mass factory farming squeezing the bottom line.

One only has to look at the epidemic of autoimmune conditions in the USA, the connection to the source is obvious, most of our food is factory farm raised with a plethora of antibiotics, hormones and pesticides; the result….  a chemical laden product short changed on nutrients from the get go!

Watch me on camera in this segment, cooking with Farmer Amy’s free rage chicken and eggs. The divine bright orange color of the eggs and sublime taste of the chicken comes from chickens that are pasture raised, feasting daily on a buffet of bugs with plenty of fresh air and sunshine!

Coming up on September 8th, I will be preparing these recipes live at Farm Day, come on out to taste the amazing product, bring your family to see how food should be raised, an support your local farmer!

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Coconut Lemon Chicken Paillard with a hint of Mint

A new spin to dinner with a reverse breaded technique yielding delicate cutlets, with lemon, honey and a hint of mint.

  • Author: Carol Green
  • Prep Time: 20
  • Cook Time: 30
  • Total Time: 50
  • Yield: 8

Ingredients

4         boneless skinless Chicken Breasts

½        cup gluten free flour

¼        cup coconut flour

1         tsp Hidden Cove Lemon Seasoning or seasoning of choice

6         eggs, beaten with 2 Tbsp. water

2         tsp Dijon mustard

2         Lemons

½        stick butter

½        cup chicken broth

2         tsp raw honey

1        tsp finely chopped mint

2         tsp finely chopped parsley, more for garnish

2        tsp salt, as needed

¼       cup coconut oil, as needed, for cooking.

Instructions

  • Cut Chicken breasts on the bias 1″ apart, place on a cutting board, cover with a large heavy-duty plastic bag and pound out gently with a mallet.
  • Season and mix together the flour
  • In a separate bowl beat together eggs, water, ½ tsp sea salt, mint, parsley, and 1 tsp of lemon zest.
  • Squeeze the lemons and set aside.
  • Place a large plate or baking sheet in a warmer or low oven.
  • Heat a pan over medium high heat and add approximately 2 tsp coconut oil to coat the pan.
  • Working in batches, quickly dip the chicken breasts first in the flour, then the egg wash, and fry until golden, approximately 1 minute per side.
  • Remove to serving plate to keep warm, heat more oil and continue until all chicken is done.
  • Make the Reduction Sauce:
  • Turn heat up and add the lemon juice to pan, reduce by half.
  • Add the broth, mustard and honey, simmer a few minutes longer.
  • Beat in the butter a knob at a time until emulsified.
  • Spoon sauce over chicken pieces, serve with quinoa, mashed potato or rice and green salad.

 

Keywords: pasture raised chicken; pasture raised eggs; thames farm

This past weekend, on a glorious spring morning, I had the opportunity to present a cooking demonstration at one of my favorite local farms, Thames Farm  in Chester County, SC.

Each month Farmer Amy opens up the farm to visitors for Farm Day, welcoming area farmers and vendors to promote their wares, and open to the public to visit. With factory farmed food becoming more and more pervasive, and food raised in unsavory conditions, these events are so important to connect the ‘farm to your fork’, and know how your food is raised!

On the menu for this cooking demo, I chose lamb pasture raised on Thames Farm, a protein many are not all that familiar with in the USA and one of my favorite!

This grass fed lamb is a protein powerhouse, high in healthy omega-3 fatty acids, and rich in vital nutrients such as vitamin B12, B6, niacin, zinc and iron.

To showcase the lamb, I chose a Middle Eastern spice mix known as ‘Baharat’. This medley of spices including paprika, cinnamon, nutmeg and cardamon, added depths of flavor which the lamb carried well

Served in individual lettuce cups, the dish is topped with an unusual twist on Tzatziki, made with zucchini instead of cucumbers! To find the recipe for Zucchini Tzatziki Sauce  click here

Produce for the demo was kindly supplied by Lisa of Farm Fresh Carolinas, an ALL organic produce delivery service based in Fort Mill, SC.  It is a real treat to find a delivery service that delivers only organic produce to your door, fresher and cheaper than you can find it in the store!

Farm Fresh Carolinas have supplied the discount code GREEN for you to receive $10.00 off your first order!

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Baharat Lamb Lettuce Cups

The complex layers of flavor from the Baharat seasoning pair perfectly with the ground lamb, served on lettuce cups and topped with cooling Zucchini Tzatziki this makes a perfect spring entertaining dish.

  • Author: Carol Green
  • Prep Time: 20 hours
  • Cook Time: 30 hours
  • Total Time: 50 hours
  • Yield: 6

Ingredients

Baharat Spice Mix:

  • 3 Tablespoons Smoked Paprika
  • 2 Tablespoons Dried Mustard
  • 2 Tablespoons Ground Cumin
  • 1 Tablespoon Cayenne Pepper
  • 1 Tablespoon Ground Coriander
  • 1 Tablespoon Mixed Herbs
  • 1 Teaspoon Ground Nutmeg
  • 1/2 Teaspoon Ground Cardamom

Baharat Lamb:

  • 1 Lb. Ground Lamb
  • 1 Red Onion, finely chopped.
  • 1 Teaspoon Fresh Chopped Garlic
  • 1 Tablespoon Fresh Grated Ginger
  • 2 Tablespoons Baharat Spice Mix
  • 1 Teaspoon Tomato Paste
  • 2 Cups Lamb or Beef Broth
  • 1 Teaspoon Balsamic Vinegar
  • 12 Teaspoons Salt
  • 1 Sweet Potato, peeled and cut into fine cubes
  • 3 Stalks Kale, hard stem removed, shred in small pieces

To Serve:

  • 2 Heads Boston Bib Lettuce
  • 1 Zucchini Tzatziki Sauce Recipe

Instructions

Whisk together the spice ingredients and store in an airtight container, this recipe makes extra.

Heat a medium saute pan over medium high heat, and brown the lamb well, breaking up any lumps.

Line a medium bowl with double layer of paper towel, and drain the lamb.

Add the onion, garlic and ginger to the pan, and saute until just softened.

Add the lamb back to the pan, add the spices and saute just a minute.

Add the broth, tomato paste, salt and balsamic vinegar. Turn down the heat and allow to simmer for 20 minutes.

Add the sweet potato, and cook until just softened. The consistency of the final dish should not be too sloppy, simmer a little longer if needed or add extra liquid if too dry.

Add the kale, adjust seasoning.

Prepare the lettuce, carefully break off each leaf, wash well and dry.

To serve, place a scoop of lamb in the lettuce cup, and top with the Tzatziki sauce. This dish can also be served family style.

Enjoy!

Notes

The recipe for the Baharat seasoning will make extra, this is a great seasoning to have on hand to liven up a variey of dishes such as roast chicken or soups.

Here is the link for the recipe  Zucchini Tzatziki Sauce 

 

Bountiful Scene

This recipe is  inspired to showcase the crazy antioxidant power of a plant based  foods, that look beautiful and taste great too!

Bio Individual Blueprin

When it comes to dietary choices, I am a huge advocate of no ‘one size fits all’, and exciting advances in DNA technology has helped paved the way to unlock bio individual dietary blueprints.

Yes! The power of the plate! Your DNA is your ‘hardware’, and all of these epigenetic factors is the ‘software’, that can literally decide how your operating system is going to run.

Would you like to know more about your unique DNA code?  For more information schedule a complimentary 20 minute call.

No matter what your nutrition program of choice, unprocessed plant based foods high in fiber provide a nutrient rich antioxidant longevity boost.

Bountiful Plant Power!

Trending in the foodie world right now are  large bowls piled high with an assortment of choices such as grain, salad or protein, and generally drizzled with a sauce.

Vibrant, bountiful bowl, overflowing with vitality,  and most appealing, I decided to coin my own Taste of Healing phrase for this dish, behold the “Bountiful Bowl”! With no hard and fast rules as to what ingredients comprise a Bountiful Bowl, the key a composed arrangement rather than tossed together.

Plant Power Bountiful Bowl

 Bountiful Bowl

     Ingredients:

        To Assemble:

  • Choose a wide, shallow bowl, and place the salad, roasted root vegetables and quinoa in thirds in the bowl.
  • Drizzle with the cilantro creme, and top with the pumpkin seeds and chickpeas.

Enjoy!

 

purple gnocchi1updated

A Nutrition Power House!

Sweet potatoes, in all their beautiful hues, have earned their place on the autoimmune diet plate, as a valuable anti-oxidant food brimming with Vitamins A and Potassium and Vitamins C, Calcium and Magnesium to boot.

In fact, so much so that consumption of sweet potatoes has swelled in the USA by a steady 6% per year since 2000!

So what earns the sweet potato the crown over the regular spud?

Interestingly, although similar in appearance, botanically regular and sweet potatoes are only distantly related. Regular potatoes (Solanum tuberosum) belong to the Solanaceae family, there are around 5,000 varieties worldwide.

Potatoes are related to nightshades such as tomatoes, peppers and eggplant which contain toxic alkaloid anti-nutrients,  which may contribute to pain and inflammation, a big reason this group is generally avoided on an auto immune protocol.

Sweet potatoes (Ipomoea batatas) are the large tuberous roots of the Convolvulaceae family with flowering morning glory vines. Often confused as being one and the same, yams are from the Dioscorea family and are in fact completely unrelated to sweet potatoes!

Is it a yam, or a Sweet Potato?

A true yam is starchy and dry, with a fibrous, scaly skin, doesn’t sound all that appealing, right? Apparently, the confusion arose from the slave-era south, where as  staple food sweet potatoes where dubbed ‘yams’ from the African word ‘Nyami’ which means ‘to eat’.

It’s not uncommon to find sweet potatoes labelled as yams in the supermarket, or the opposite, so be sure to know what you are buying!

Nutrient wise, the sweet potato wins over the regular potato hands down, and also is considered to be a healthier option as it is higher in fiber and has a lower glycemic response. Don’t forget, however, that this is still a starchy carbohydrate and best enjoyed in moderation as part of a balanced meal.

purple1update

Royal in Color and Nutrients

On research, I discovered there are actually hundreds of types of sweet potatoes, ranging in hue from white, buttercup yellow to deep orange and the rich royal purple.

The gorgeous jewel color is from the phytochemical athocyanin, which have been shown in epidemiological studies to reduce cardiovascular disease, improve visual function and boost immunity.

These beauties inspired me to create a vibrant dish to celebrate the arrival of spring; purple sweet potato gnocchi with tender spring vegetables!

I hope you enjoy this lovely dish,

Carol

Heal Your Body, Nourish Your Soul.

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Purple Sweet Potato Gnocchi with Spring Vegetables

A visually stunning dish, these purple sweet potatoes are brimming with vital nutrients, accompanied by spring vegetables.

  • Author: Carol Green
  • Prep Time: 30 hours
  • Cook Time: 60 hours
  • Total Time: 90 hours
  • Yield: 6

Ingredients

For the Gnocchi:

  • 1 pound purple sweet potatoes
  • 3/4 cup gluten free all purpose flour (plus a little more for handling)
  • 1 teaspoon Savory Spice Store Barnegat Bay Seasoning
  • 1/2 teaspoon salt

For the Spring Vegetables:

  • 1 stick grassfed butter
  • 2 cloves garlic, smashed and finely minced
  • 2 small shallots, minced
  • 2 large sage leaves, fine chiffonade
  • 1/2 cup thin stemmed asparagus, julienne cut
  • 1/2 cup small zucchini, julienne cut
  • 1/2 cup young carrots, julienne cut
  • 1/2 cup fresh peas, julienne cut
  • 6 large basil leaves, fine chiffonade, plus sprigs
  • 1/2 teaspoon Savory Spice Store Hidden Cove Lemon Spice

Instructions

For the Gnocchi:

Preheat the oven to 400F.

Wash the potatoes, pierce each one a few times with a fork, place on a roasting pan and bake for 40 to 50 minutes (depending on size), until they are soft and collapsed.

While this is cooking prepare the rest of the gnocchi set up, and prepare the sauce.

Blend the flour and seasonings together.

Allow to cool enough to handle, slice open and scoop out the flesh.

Work the sweet potato through a potato ricer, or mash with a fork.

Dust a cleaned counter surface with a little flour, and place the sweet potato on the counter. Sprinkle with half the flour and begin gently folding it in while the sweet potato is warm.

Add more flour, a little at a time, until the dough is no longer very sticky.

Roll into a large log, and cut into quarters with a pastry cutter.

Roll each piece into a smaller log, about 1 inch thick and cut into smaller ¾ to 1” pieces with the pastry cutter.

Prepare a baking sheet lined with a towel or flexible cutting mat. Fill a pot with 5 quarts of salted water and bring to a simmering boil.

Form the gnocchi; use the side of a box grater, a butter paddle or a fork, dip the end pieces in flour and roll off the utensil of choice to form the dumplings; place on the prepared tray.

Lift and bring together the corners of the towel or mat, and gently drop the gnocchi into the boiling water. Cook until the dumplings float to the top, two to three minutes.

Retrieve with a slotted spoon or strainer, and fold with the sauce.

Serve immediately, garnish with a little basil chiffonade and optional grated parmesan.

For the Sauce:

Heat a large pan over medium high heat, add a little butter, the shallots and carrots and sauté for around five minutes.

Add the sage, garlic, zucchini an asparagus and sauté until the vegetables are ‘al dente’, tender but still firm.

Add the peas and seasoning, along with the rest of the butter. Sauté a minute or two, add the cooked gnocchi and gently fold in.

 

Notes

Making sweet potato gnocchi is a little trickier than regular, as the sweet potato is a little stickier. I used all purpose gluten free flour for my recipe, the amount of flour needed will depend on the type and age of sweet potato used.

The gnocchi can be prepared and rest at room temperature lightly covered up to two hours, or frozen.

gnocchi ingredients update

For a great presentation cut the vegetables in uniform julienne style.

 

Ricing update 2

A potato ricer is the best way to uniformly mash the sweet potato, if you don’t have one a fork or potato masher will do, be sure not to overwork them, or the texture will be gluey.

 

making1update

Sprinkle a little flour onto the work surface and form the sweet potato into a rough ball, sprinkle more flour on top and begin gently folding in in.

 

 

making3update

A pastry cutter is a useful kitchen item to have on hand for this task.

 

making4

A butter paddle is on my wish list, to roll the gnocchi shapes, a fork work just fine too.