It’s already time for another Recipe ReDux and I don’t know if I’ve ever been more excited for one. Let’s take a look at this month’s theme!
DIY Kitchen Essentials
What favorite kitchen staples do you now make from scratch – but in the past you purchased? Show us your best DIY recipe for keeping cupboards, fridge or freezer stocked with healthy basics. Think homemade frozen waffles, salad dressing, broth or other kitchen essentials.
I think that’s basically the story of my life, no? Since getting into healthy living I’ve learned SO much about making things from scratch and how simple it can be to make your favorite store-bought things at home. I went through so many options for my recipe… almond butter? bread? granola bars? waffles? … the list goes on and on. Almost everything I eat now is homemade and it feels AWESOME. Both how it makes me feel eating it and the satisfaction that I made it myself.
I actually have had this recipe in the drafts for a while but when I saw the theme, I knew it was going to be my post. Since it’s TWO things that I now make homemade, I figured it would work better than anything. Plus, sweet potato gnocchi? broccoli almond pesto? It was probably the most gourmet meal I’ve ever made.
As for some life updates, I have the conference track meet today. Four days of school next week then two more the week after and then FREEDOM! I honestly can’t even believe I’ll be halfway done with high school. Maybe I don’t want it to go by so fast.
Also, on Monday after eating pizza, three cupcakes, a scotcheroo (atop layers of cookie dough and brownie), a chocolate chip cookie, and a chocolate covered oreo – all at 9:30 IN THE MORNING – I was feeling hype on sugar and announced to the class that I’m having a bonfire tomorrow. So that will be fun. (I’m actually really looking forward to it:) Let the bonfire season commence!
To top off these heavenly pillows of dough I whipped up a simple broccoli almond pesto that’s seriously SO easy. Every time I make pesto I wonder why I don’t always have a jar in the fridge because it’s literally five ingredients and ten seconds in a blender or food processor. This summer I WILL always have some in the fridge ready to be used for sandwiches, bruschetta, or pasta.
And hey, I made my first RECIPE VIDEO! Yes it’s mainly photos but I have some video of the rolling out process and shaping of the gnocchi. Let me know what you think because I had such a fun time putting it together and am definitely going to make more!
- 1 cooked sweet potato
- 1 egg
- 1/4 tsp salt
- 1 cup sprouted wheat flour (may add up to another 1/2 cup)
- 1 cup basil
- 1/2 cup broccoli
- 1/3 cup parmesan
- 1 clove garlic
- 1/4 cup almonds
- salt & pepper
- 1/4-1/2 cup olive oil
- Make the gnocchi by mashing a sweet potato with the skins removed in a bowl. Add in the egg and salt and mix until combined. Add flour. I started by adding 1/2 cup, then 1/2 cup, then increments of 1 tablespoon. I needed about 1 1/2 cups total.
- Cut the dough into 4 equal sections. Roll out a section to a finger's width, then cut each piece about an inch long. Using a fork, roll each piece down the spindles (see video).
- Boil gnocchi in two batches in boiling water for about five minutes. It's done when they float. Place on a plate to cool. Meanwhile, make pesto by combining all ingredients except olive oil in a blender or food processor. Slowly drizzle in the oil until the pesto is the consistency you like.
- Heat a medium-large pan over low heat (about 3 or 4). Melt a tablespoon of butter and add in the gnocchi. Stir until all gnocchi have some butter:)
- Spoon gnocchi onto a plate. Top with pesto and a sprinkling of parmesan. Enjoy!
- If you'll eat it within a few days, store cooked gnocchi in the fridge.
- Store uncooked gnocchi in the freezer. When ready to use, drop into boiling water and proceed as in the directions.
- Store pesto in the fridge or freezer as well.