Sweet Potato Gnocchi

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(serves 3-4)

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1 medium sweet potato (about 12 oz), peeled, diced, and steamed.

2 cups flour

1 egg

2 cups cooked black beans

1 tbsp raw sunflower seeds

3 garlic cloves, minced

7 ounces roasted red bell pepper, diced

2 cups baby kale

1 bunch scallions, sliced

2 ounces feta, crumbled

juice from 1/2 a lemon

fresh oregano & thyme, to taste.

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For the Gnocchi:

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Mash steamed sweet potato along with flour. After thoroughly mixing, combine with 1 egg.

Dust a large surface with flour, and knead the dough for a few minutes until it holds together well.

Divide into 4 equal portions, and roll out each portion into long cylinders, about 1 inch in diameter.

Cut the cylinders into 1.5 inch segments. Dimple each segment in the middle with your thumb, to

create a lozenge-type shape.

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Bring a large pot of salted water to a boil. Put gnocchi in the water, and boil for about 3 or 4

minutes, until they float and are firm to the touch. Drain and set aside.

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For the Rest:

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Heat 1 Tbsp of olive oil or butter over medium-high heat in a large pan. Once the oil is hot,

toss in the gnocci, garlic, and sunflower seeds. Once the garlic begins to brown and release aroma,

Toss in black beans and roasted peppers. Season to taste, and once everything is heated, add the baby

kale leaves, tossing until they are wilted. Turn off heat, toss with the fresh herbs and lemon juice.

Top with feta and scallions.

This looks delicious! Thank you for sharing!

I love how colorful everything looks on the plate. I’d love a good helping of this.

Damn looks yummy

Thank you!!