Sweet Potato and Carrot Gnocci

We have a standing joke in our family that I am Tim’s at home assistant. I get called when he doesn’t know where the paper is for the printer, or when he needs a family members address. I’ve had worse jobs.

Recently though, I’ve turned the tables on him and made him my assistant.  For those of you watching, you know he has been helping me during my live cooking demos on Ekoe Health Facebook.  Bless his heart, this is not how he wants to be spending his Sunday afternoons.

During his first appearance, he was tasked with putting banana protein muffins in the oven for 15 minutes while I made banana fritters.  I figured if Vanna could make a career out of flipping letters, Tim could handle putting muffins in the oven for 15 minutes.  After all, he does have opposable thumbs, so he is qualified.  Turns out, it was a harder job than expected.

He managed to get the muffins in the oven, but when I approached the end of the fritter segment and asked him how long was left on the timer, he got the “deer in the headlights” look.

“Timer?”  he spluttered. “You didn’t say anything about a timer.”

“Um, yeah, I kinda did.  I believe I said, ‘The have to go in the oven for 15 minutes.”

“All you said was put the muffins in the oven.  I thought you were keeping track of the time.”

Seriously?!  And how would I be doing that?  Counting to 60 in my head 15 TIMES?!! While COOKING FRITTERS?

Against my better judgement, I “hired” him again when I made my panzanella salads.  Literally all he had to do was empty the cans of beans into strainers, rinse them and pat them dry.  The dog could have done it (of course, she would also have eaten all the beans and that would not have ended well, but I’m pretty sure I could have trained her to turn the faucet on with her nose at least).

I handed off the beans, and continued making the salads.  When it came time to add the beans, I noticed they looked a little slimy or gooey.  Hmmmmm.  That was odd.  Maybe he didn’t rinse them long enough.  After the demo ended, I asked him about the beans.

“Rinse?” he demanded.  “You never said rinse!”

OMG!  I said it, like 50 TIMES!  I even EXPLAINED why.  How did you not hear me???!!

Somehow, I don’t think he is taking the assistant job seriously.  Needless to say, I may have to let him go.   Without references.

I am currently working with the dog, training her as my new assistant.  No opposable thumbs necessary. At least she listens to me.  Sometimes.  When she feels like it.

I think I may be in trouble here.

Ingredients:

• 1 cup cooked sweet potato (about 1 large)
• 1/2  cup sliced (measure before cooking) carrots, cooked (steam, boil, roast, doesn’t matter)
• 3/4 teaspoon garlic powder (not garlic salt)
• 3/4 teaspoons ground coriander
• 1/2 teaspoon salt
• 2- TBS – 1/4 cup nutritional yeast
• 1/2  cup tapioca flour
• 1/2 cup whole wheat pastry flour (plus more as needed)
• 3 large shallots, minced
• 4 Tablespoons butter

Directions:

1. Using a masher, food processor, or beaters, whip the potatoes, carrots, garlic, coriander, salt and nutritional yeast together in a medium bowl.
2. Blend in the flours (I wear gloves and use my hands to do this, sort of like making dough for bread) until the dough is no longer wet and sticky.  You don’t want it too dry, tacky is good, but it should not be sticking to your hand in large clumps.  Turn it out onto a floured board, counter, silpat or other surface that you can roll and cut on.
3. Working with pieces about the size of a tennis ball, or thick slice of bread, roll them out one at a time to the thickness of a rope or one of those really large children’s pencils.  Using a knife, slice the rope into 1/2 inch segments diagonally.  Then, lightly roll each piece so that the ends are not blunt and squared off, but are somewhat pointy.
4. Continue until all of the dough is used, adding flour to the board as needed to keep it from sticking.
5. Meanwhile, heat water to a boil in a large pot.  Working in batches(depending on the size of your pot) drop the gnocci into the boiling, salted water.  They will sink to the bottom, but do not stir.  Allow them to rise to the top.  As soon as they start to float, maybe a minute at most, they are done.  Using a slotted spoon, scoop them out and onto a plate into a single layer.
6. In a large saucepan, heat the butter and add the shallots.  Saute the shallots until they start to turn translucent.  Add the gnocci and saute for a minute or two, stirring until they begin to lightly brown.  Remove and serve immediately.

** You can also add some spinach when you saute the gnocci for a bit of greens, or use garlic instead of shallots, although add the garlic when the gnocci begin to brown and be careful not to burn it, as burnt garlic has a bitter taste.   Top with parmesan, and enjoy!