Gnocchi with Roasted Sweet Potato and Garlic Cream Sauce

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Back in "the before", as in before Occupy Veggie Mama was discovered, I was eating all sorts of delicious things. Now I'm mainlining melon and hoping someone will deliver me dinner.

Exhibit A:

Now this, as I said on Instagram, to the untrained eye looks like a blurry pile of puke. I was lazy and didn't think I'd blog it, but it was so good I snapped a pic for my fellow IG-obsessors and was asked for the recipe. Being a giving sort of gal, I'm posting it. Puke-pile photo and all.

Serves 2, generously.

Ingredients
1 packet gnocchi, cooked according to packet specifications
1 sweet potato, diced and baked 30 minutes
2 tbs butter
half an onion, sliced
2 cloves garlic, minced
1 cup sliced mushrooms
300ml cream
pinch salt
plenty of grated parmesan

Directions:

1. Before you cook your gnocchi, saute the onion, garlic and mushrooms in butter, until mushrooms are soft and beginning to pick up a little colour. Take care not to burn the garlic.

2. Add cream and bring to a boil.

3. Turn heat down and simmer, adding a big pinch of salt.

4. Cook your gnocchi.

5. Add a ton of grated parmesan to your sauce, and add the sweet potato, stirring gently.

6. Serve with gnocchi and extra parmesan on top. Yum!


Linky bitz...

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♥ Grab the Meatless Monday button above and put it in your post, and even on your sidebar if you're feeling generous.

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