Sweet Potato Gnocchi

Sweet Potato Gnocchi

Gnocchi combines two of the greatest treasures in the carb world: potatoes and pasta. How can you go wrong when this power couple? But they can always be dressed up. Sweet Potato Gnocchi has the great taste of traditional gnocchi with all the benefits of sweet potato. Next Sunday night put away the meatballs and sausage, just this once, and try Sweet Potato Gnocchi.


2 Medium Sweet Potatoes
2 c. Whole Wheat Flour (plus more for kneading)
1 Egg
Salt and Pepper
Grape Tomatoes
Olive Oil

Boil two potatoes in a medium sauce pan until both potatoes are soft. Allow the potatoes to cool, and remove the skins. Mash the potatoes and set them aside.

Scoop two cups of flour on to a clean surface and make a well in the the middle.

Crack one egg into the well and gently beat with a fork.

Slowly pull flour into the egg and continue until the two are thoroughly mixed (the dough will still be very dry at this point).

Add salt and pepper to the sweet potatoes (I add about 1/4 tsp. Salt and pepper) and mix.

Next, add the sweet potatoes a little at a time. Continue to knead the dough until all the sweet potatoes are incorporated. Make sure to add flour to the Dough and surface so that it doesn’t stick.

Continue to knead until the mixture isn’t sticky anymore.

Roll the dough into long tubes, about a 1/2 inch thick. Cut 1/2 inch dough pieces and roll with a fork or with your hands.

Remember to continue to add flour so that the dough doesn’t stick!

Fill a medium sauce pan with water and bring to a boil.

Place a small batch of dough pieces into boiling water for about three minutes, or until they float to the top. Do the same with the rest of the pieces of dough. Once the gnocchi is cooked remove from the water and place in a bowl.

In a sauce pan, cook two cloves of garlic in olive oil. Cut a handful of grape tomatoes into fourths, add to the cooked garlic. Throw two handfuls of spinach into the olive oil and sauté. Season with salt and pepper, and pour over the gnocchi. Drizzle a little extra olive oil on the gnocchi and mix all together.

Bon Appetit!

Lasagna Done Right

I have always felt a strong connection to Garfield. Yes, the orange striped cat. I’m not sure if it’s that we both have big eyes or hate Monday’s, or possibly, it’s our undying love for lasagna. Yep, thats it! I mean, that cat knew how to eat! Pasta is good, who doesn’t like pasta? But lasagna, lasagna is a whole other entity. It’s ranks among the greatest inventions ever to come out of Italy. And this recipe ranks above all recipes. Trust me when I say, “Garfield would marry this lasagna and have its babies.”¬† And the truth is, I don’t blame him.

*warning: not suitable for vegans, vegetarians, pescatarians, gluten free people, and the lactose intolerant. Sorry :-(.


1 lb. Ground beef
1 lb. Italian sausage
1 package of Lasagna noodles
2 c. Mozzarella cheese
3 cans (28 oz) Crushed tomato sauce
4 Slices stale bread
6 Hard boiled eggs
1 Egg
grated Parmesan cheese

Begin by adding a small amount of olive oil to a large pot. When the oil is ready add the sausages and fry until they are brown. Once the sausages are browned, add the tomato sauce. Keep the tomato sauce on low heat.

While the sauce simmers, submerge 4 pieces of stale bread in water. Once the bread is soaked, squeeze out all the excess water and place them in a large mixing bowl. Add the 1 pound of ground beef, 1 egg and thoroughly mix. Season with salt, pepper and garlic powder to taste. Form medium sized balls with the ground beef mixture. In a frying pan, coated with vegetable oil, fry the meat balls until they are browned on both sides. When they are finished cooking, place all the meatballs into the sauce. Allow the sauce to simmer for 1 to 2 hours.

As the sauce simmers, hard boil 6 eggs. After the eggs are cooked, allow the eggs to cool. Roughly chop the eggs and set aside to use later.

After 2 hours your sauce is ready and the meatballs and sausage are ready to be removed. Remove the meatballs and sausage from the sauce. Roughly chop the meat. Then, boil water to cook the lasagna noodles. Once the water is boiling, add the noodles and cook for about 10 minutes. Once the noodles are cooked, remove the pot from the stove and add cool water to it so that the noodles will be cool enough to handle.

Use a large baking pan to assemble the lasagna (Depending on how large the pan, will determine how many layers your lasagna will have). Begin by ladling a small amount of sauce on to the bottom of the pan. Follow the sauce with a layer of noodles. Next, layer the chopped meats, hard boiled eggs, mozzarella, and parmesan cheese. Once the first layer is down, ladle more sauce on top and begin the next layer. Continue until you are out of noodles or reach the top of your pan.

Heat the oven to 325 degrees. Bake the Lasagna for about 35 minutes and enjoy.