Hi all! So, I am finally back to blogging and I made it – my blog just turned 1 year! Unbelievable how fast time passes, a bit more than 52 weeks and 103 blog posts later, here I still am! I have to admit, the frequency of posts decreased a bit with time, but I believe it was also important to find a sustainable way of blogging in order to to keep this small space up and running.
And probably you have noticed that I was gone for a good month, but I needed this time to move my blog to self-hosting and also make some layout changes. My talented friend Marcello from Studio Pinzon 17 in Rio de Janeiro Brazil did most of the amazing customization and design work. I simply love it – thanks again Marcello! 😉
To celebrate this special milestone, I am going to share with you, well, of course a new recipe (see teaser image above ) and also a round-up of some of my favorite recipes from the past year – well, or maybe I should say, recipes that use the Superfood Quinoa, because it has become really THE key staple in my kitchen over the past year, no lastly due to is high versatility – you can basically put quinoa into everything and every dish! And it comes in different forms too, as grains, flour and flakes!
My favorite recipes with Quinoa:
It’s super versatile, right? You can make anything with it, from a soup to a salad, an entree and even a sweet breakfast – gotta love Quinoa!
And well, what else, oh yes, today’s recipe. I made a very pretty dish to celebrate the special occasion. Yep, I went all in: I made gnocchi! I know, sounds scary and like a lot of work, but it honestly just took me a bit over an hour, the whole process from roasting the potatoes to digging into this divine dish (incl. taking the pictures!!).
Please bear with me if these gnocchi don’t look as pretty as your store-bought or restaurant gnocchi, but I was a bit in a hurry and I had some trouble making the pattern with the fork. But the most important thing I believe is the taste – and these tasted just fantastic, believe me! The sweet potato, the maple syrup and the sage combined so well together!
I think it is a perfect weekend recipe, therefore, I’ll be also bringing this over to my friend Angie’s party, Fiesta Friday 28 over at the Novice Gardener (wow, it’s already the 28th edition!). Thank you so much to Margot and Saucy for co-hosting this week. Oh, how I missed the party, seriously, Angie and all my other friends over there have been whipping up dishes in the past week and I was left here drooling, so I can’t wait to be back this week! And I am determined to blog at least once a week again!
Oh yes, and as some of you have asked me about moving to self-hosting and layout customization when I announced the plan – so please feel free to shoot me any questions, I’ll try to help as it was a bit challenging at times 😉
This recipe is adapted from Giada de Laurentiis recipe that is published on the Food Network website.
- For the gnocchi
- 2 medium sweet potatoes
- ⅓ cup ricotta cheese (I used ricotta with skim milk to save on some calories)
- 1 teaspoon salt
- ½ teaspoon cinnamon
- A pinch of pepper
- ⅔ cup millet flour (or any other flour that would substitute all-purpose flour) and an additional ⅓ cup for when forming the rolls
- For the maple-sage butter
- ⅛ stick of butter (or vegetable oil for even healthier alternative)
- 10 fresh sage leaves, thoroughly rinsed
- ½ teaspoon cinnamon
- 1 tbsp pure maple syrup
- ½ teaspoon salt
- ¼ teaspoon pepper
- Heat your oven to 400°F (= 200° C) and bake the sweet potatoes for about 30 minutes or until soft, let them cool down if possible
- Carefully scrape out the sweet potato flash from the skin and put into a bowl
- Add ricotta cheese, salt, cinnamon, pepper and mix well to combine all ingredients evenly
- Add the millet flour gradually, until you have a easy to form dough, it should be neither too wet nor too dry
- If you have time, let chill in the fridge for about 1 hour, it will make the dough more firm and easier to work with, but if you can't no problem either
- Cover your working surface with some additional flour to prevent sticking
- Take about ¼ of the dough and roll into a 2-finger-thick roll, then cut into about half-finger long pieces, carefully press your fork onto them to create the typical "gnocchi look"
- Set the finished gnocchi aside on a plate or baking tray, repeat the previous steps until all gnocchi have been formed
- Heat up some water until it cooks, carefully drop gnocchi inside and cook until done (gnocchi will float on the surface when done)
- Drain the water from the pot and let gnocchi dry a bit
- In a pan, heat up the butter, add sage leaves, cinnamon, maple syrup, salt and pepper, then add the gnocchi and sauté until golden brown
- Serve right away and enjoy!