sweet potato gnocchi and veggies
Happy accidents in the kitchen are my favorite. Let’s be honest, there’s always a little trepidation when it comes to making a new recipe for the whole family. I think that’s why people can get stuck in such a rut when they cook, and then they get bored and start turning to unhealthy options they have to bring into their home. Because if I’m cooking just for myself, I know what I like and I know that if I’m trying a new recipe with things that I like, chances are the result will be awesome.
But when you’re cooking for multiple people, with varying tastes, that’s not always the case. Maybe you have a picky eater at your dinner table, or people with allergies that limit the ingredients you can use (I’ve personally experienced both), regardless, those obstacles can lead to frustration and after a long day of work or just adulting, that’s the last thing you need.
Maybe you’re like me and you turn to tried and true favorites just so you can have dinner in peace. Maybe you just give up and grab fast food on the way home.
Fortunately, I’m in a spot now where I can use my family as guinea pigs for new recipes I’ve thought of at 3am. Granted sometimes it doesn’t end well, LOTS of recipes have been tossed but when I get a win, I’m sharing it.
Sweet Potato Gnocchi and Veggies
Prep time: 15 minutes
Cook time: 20 minutes
Serves: 4 people
2 tablespoons of olive oil
3 garlic cloves, minced
1/2 an onion, roughly chopped
1 fennel bulb, roughly chopped
1/3 cup of cremini mushrooms, sliced
1 bunch of kale, chopped
4 carrots, peeled and chopped
1 package of Sweet Potato Gnocchi
Grab a large skilled for the veggies and a medium sauce pan for the gnocchi. Heat the olive oil over medium high heat in the skillet, add in the onion and garlic, sautéing until transparent around 3 to 4 minutes. Add in the carrots and 2 tablespoons of water, cover and let it steam until the carrots are soft, around 8 minutes.
While the carrots are getting soft, grab that medium sauce pan and cook the gnocchi according to the instructions on the package.
Once the carrots are soft, uncover the skillet, add in the mushrooms and sauté until the mushrooms are tender. Toss in the kale, saute until wilted and then add in the gnocchi, tossing everything gently until the sauce from the gnocchi coats all the veggies.
Serve while hot and enjoy!
