Sweet Potato Gnocchi with Gouda Cheese Sauce

I found this recipe on my new favorite website (read: addiction) Pinterest. It combines two of my favorite things: gnocchi and cheese. For those of you that don't know, gnocchi are Italian dumplings usually made from potatoes. It's one of my ultimate comfort foods. Original recipe from The Noshery.

Sweet Potato Gnocchi with Gouda Cheese Sauce

Gnocchi:

1 lb. sweet potatoes (yams), rinsed, patted dry, pierced all over with fork.

6 oz. fresh ricotta cheese

1 T light brown sugar

1 tsp. + 1 T salt

1/4 tsp. nutmeg

1 3/4 C all-purpose flour

Sauce:

2 C milk, heated

1/4 onion

3 sage leaves

Salt and white pepper, to taste

3 T unsalted butter

3 T all-purpose flour

1 C Gouda cheese, shredded

Line a large sheet with parchment. Place sweet potatoes on plate; microwave on high until tender, about 5-6 minutes per side. Cut in half and cool. Scrape sweet potato flesh into bowl and mash; transfer 1 1/2 C to large bowl. Add ricotta cheese; blend well. Add Parmesan cheese, brown sugar, 1 teaspoon salt, and nutmeg; mash to blend. Mix in flour, about 1/2 cup at a time, until soft dough forms.

Turn dough out onto floured surface; divide into 3 equal pieces. Rolling between palms and floured work surface, form each piece into a 20-inch-long rope (about 1 inch in diameter), sprinkling with flour as needed if sticky. Cut each rope into 20 pieces. Roll each piece over tines of fork to indent. Transfer to baking sheet.

Bring large pot of water to boil; add 1 T salt and return to boil. Working in batches, boil gnocchi until tender, 5-6 minutes. Transfer gnocchi to clean rimmed baking sheet. Cool completely. (Can be made 4 hours ahead. Let stand at room temperature.)

In a small sauce pot combine milk, onion, garlic, and sage. Place over medium heat and heat until tiny bubbles appear around the edges of the pan, about 5 minutes. Do not boil. Remove pan from heat and let stand for about 10 minutes. Remove and discard onion, garlic and sage leaves. Cover to keep warm. In saucepan over medium heat, melt the butter. Stir in flour and cook, stirring, until blended, 1 minute.

Gradually add the milk, whisking constantly. Reduce heat to low and continue to whisk until sauce is smooth and slightly thickened, 4 to 5 minutes. Dip a wooden spoon in the sauce to coat it. Pass your finger through the sauce on the back of the spoon, it should leave a clean track.

Strain the sauce into a clean saucepan. Whisk in 1 C of Gouda cheese. Cook over low heat, whisking constantly, until cheese is melted and sauce is smooth. Season with salt and pepper to taste.

Slow-Cooker Pot Roast

I remember on Sundays coming home from church to a house filled with the smells of my mother's pot roast cooking in the crock pot. It makes my mouth water just to think of it! I am not sure what her sumptuous recipe was, but this one is almost as tasty!

The meat in this will melt in your mouth and the veggies make a nice compliment and side dish. Again, slow-cookers are a great companion on a busy day. Just prep it and walk away. So simple! So delicious!


Ingredients:

2 (10.75 ounce) cans condensed cream of mushroom soup
1 (1 ounce) package dry onion soup mix
2 stalks of celery, cut into 1/2 inch slices
1/2 medium onion, chopped into bite-sized pieces (optional)
4-6 potatoes, cubed (I leave the skin on; I feel it serves as a nice "anchor" and adds some texture)
2-3 carrots, peeled and cut into bite-sized pieces
1 1/4 cups water
Approx. 4- 5 pounds pot roast (I have used this with a roast as small as 3 pounds and it turned out just fine)


Directions:

1. In a slow cooker, mix cream of mushroom soup, dry onion soup mix and water. Place pot roast in slow cooker and coat with soup mixture.
2. Cook on low for 3 hours, then add vegetables. Cover veggies with liquid (as much as possible). Replace lid and cook for another 5-6 hours on low or until the meat is done and the veggies are tender.

Note: You can cook this on high, just add meat and veggies all at once and cook for 4-5 hours or until the meat is done and the veggies are tender.