

.6 kg sweet potato
a little over a cup of flour, plus more for working surface
pinch of nutmeg
strained blob of cottage cheese
i let the cottage cheese strain for about an hour while i baked the potatoes. once they were cooled, i squeezed them out of their skins and combined them with a shake of nutmeg, the cottage cheese and flour, a little at a time, until my dough felt right in my hands. then i rolled it, sliced it, forked it, boiled it, and pan fried it.
but what to eat with the gnocchi? i opted for a pesto. since sage and pecans and sweet potato like each other, i went for it. an enjoyable mélange of yum.
into the trusty food processor went:
1 bunch sage
small clump parsley
then i added:
lots of fresh garlic
next:
generous heap of pecans
and lastly:
olive oil
it is a good thing our friends like garlic because the sage flavour was all happy and then ka-POW! garlic. and then it mellowed again. really excellent.

we also enjoyed a simple mixed green salad with tomato and avocado and balsamic vinaigrette, and for dessert, an apple pie. but more on the pie later.
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