Instructions

Sweet Potato Gnocchi

1. Wash sweet potatoes then pierce all over with a fork. Bake sweet potatoes in the microwave for 7-9 minutes or until soft in the middle.
2. Remove peel from the sweet potatoes and mash the insides until combined.
3. Start with 1 cup of flour on a rolling surface then place mashed sweet potatoes and salt on top. Knead the mixture until you have a firm dough ball, adding more flour as needed until the dough is no longer sticky.
4. Cut dough ball into fourths then roll into 1/2 inch thick long ‘rope’ shaped pieces. Cut the ropes into about 1 inch long pieces. Use the back of a fork to imprint lines on the gnocchi.
5. Heat a pot of water to a boil. Once boiling add a generous pinch of salt and the gnocchi. Cook gnocchi for 2-4 minutes or until the begin to float to the top. Scoop floating gnocchi out and drain. Repeat process until all gnocchi are cooked.

Rosa Tomato Sauce

1. Wash and dry the Roma tomatoes. Remove tomato ends then cut in half lengthwise. Scoop out the core and seeds then dice the tomatoes into 1/2 inch sized pieces.
2. Add the canned tomatoes to a blender and pulse until tomatoes are broken down and reach a ‘saucy’ consistency.
3. Heat a large sauce pan over medium heat. Add a drizzle of olive oil then saute minced garlic for 30-60 seconds until fragrant. Increase heat to medium-high and add the blended tomato sauce and diced Roma tomatoes. Bring to a simmer then add oregano, thyme, and basil. Let simmer for 5 minutes.
4. Once sauce is done simmering, reduce heat to low and add the spinach. Cover the pan and let the spinach steam 2-3 minutes or until wilted.
5. Remove pan from heat and stir in cashew milk then add the cooked sweet potato gnocchi. Toss until gnocchi is well coated.
6. Enjoy!