At a local farmer’s market, my mom and sister bought frozen sweet potato gnocchi. It sat in the freezer for a while, not forgotten, but waiting for the perfect family meal to eat it. After a couple weeks of this, my mom pointed out to the ignorant Beth and I that the package was only two servings. I ate it the next day for lunch.
And it was amazing! I love gnocchi because of it’s truffle-like texture! Sometimes I feel like it doesn’t matter what something tastes like, as long as it’s the right texture! That’s how I managed to love the slightly under-baked quick breads Beth and I used to make that had barely any sugar or fats. The amazing texture! Under-baked brownies, gnocchi, dumplings, and the slightly tougher ends of microwaved sweet potatoes are some of my favorite foods because of this texture.
When I made the sweet potato gnocchi the first time, I wasn’t sure what it would taste like. I made the mushroom sauce because I had recently made it for an Austrian meal I cooked for Father’s Day and I had really liked it. I do think that the mushroom sauce didn’t go too well with the gnocchi, and I probably wouldn’t do it again. The gnocchi alone tasted as if it needed another flavor, but any sauce covered up the sweet potato taste!
What I ended up doing was licking the sauce off the precious gnocchi and then eating the gnocchi alone! Today I had it again for lunch and ate it sans sauce, but with roasted peanuts! It was delicious! I probably would have eaten it with peanut butter, but – alas- we are out of both crunchy and smooth.
I think the nutty taste really added to it, and do did the crunchiness. I’m very sorry it’s gone – I really want some more! I had to make due with yogurt mixed with pumpkin (also very delicious, I may as well point out).