Sweet Potato Gnocchi: Two Ways

I haven’t had pasta in ages! I’ve never been a fan of ordering or buying gluten-free products in a store. I’ve always felt that they weren’t quite the same, plus not necessarily made with better ingredients, so why bother.  With that said, for a while now I’ve wanted to make a gnocchi recipe. I knew with the right combination of flour I could achieve that dough-like pasta that is loved by many. I also knew it could be customizable based on your desired taste. I plan on making a spinach version, pumpkin, pesto, and so on. This dish was a huge hit. All of my trusty taste-testers requested seconds!

I served it two ways, with my favorite easy tomato sauce and then with a spinach and butter sauce. So so good. The pasta takes a drop of time to make, but it isn’t complicated once you get the ball rolling. Simply delicious, and guilt-free!
Sweet Potato Gnocchi: Two WaysSweet Potato Gnocchi: Two WaysSweet Potato Gnocchi: Two Ways

Sweet Potato Gnocchi

Preparation 30 min 2017-05-26T00:30:00+00:00 Cook Time 15 min 2017-05-26T00:15:00+00:00

Ingredients

Easy Tomato Sauce

  • 1 jar Muir Glen crushed tomatoes
  • 1 clove garlic, crushed
  • 2 tsp Italian seasoning
  • 2 tbsp fresh basil
  • Freshly ground pepper, to taste
  • Optional: Red pepper flakes, to taste

Spinach and Butter Sauce

Instructions

  • Peel sweet potatoes and cut into cubes
  • Boil until soft, alternatively you can roast them, too
  • Mash sweet potatoes in a bowl using a potato masher, then let cool for 10-15 minutes
  • Add in your egg, sea salt, almond flour, tapioca, coconut flour
  • Mix well to combine, dough should be slightly sticky but not so sticky that you can't roll it into balls in your hand
  • Lay a sheet of parchment paper down to work on and sprinkle it with tapioca or arrowroot flour, put some on your hand as well
  • Roll the dough into balls (about 1 1/2 inches or so), sprinkle it with more flour if you need to get its drop less sticky
  • Roll it out into long logs and then cut into desired gnocchi sizes
  • Place your fork lightly into each piece to get an indent*
  • In a pot bring water to a boil
  • Drop in pasta (I rotated and did about 12-15 at a time)
  • Your gnocchi is done cooking when they float to the top and stay there for 20 seconds or more
  • Remove with a slotted spoon and place in a dish
  • For tomato sauce: In a skillet combine all ingredients- bring to a boil and reduce heat to a simmer for 7-10 minutes, pour over pasta and serve
  • For spinach and butter sauce: In a skillet heat butter until it browns slightly- add in spinach, sea salt, and pepper and cook until spinach wilts, pour over pasta and serve
  • Recipe Notes

  • *Indents work better when the pasta is coated lightly with flour
  • Sweet Potato Gnocchi: Two WaysSweet Potato Gnocchi: Two WaysSweet Potato Gnocchi: Two Ways

    Disclosure: This is a sponsored post with Muir Glen Organic Tomatoes. I was compensated  for the time spent developing this recipe. All opinions expressed on Lexi’s Clean Kitchen are always my own. My sponsors help make this blog possible!

    What is your all-time favorite pasta dish?

     

    Chicken Fajita Salads

    Cinco de Mayo is 8 days away. This is my excuse to get super festive (by now you’ll find I’m pretty much down to get festive for any occasion) with my food. I’m all about Mexican dinners, which you can see from my variations post here or through my occasional Instagram posts about it, here. They are generally one of those meals that is super simple to throw together, healthy, and packs a ton of flavor. Sign me up!

    Chicken Fajita Salads

    On Cinco de Mayo you may think of authentic flavors such as flan, mole, and tres leches. Today we’re going to keep it in the Mexican family but go with a healthy salad option, yet not at all shy of some fabulous bold flavors. 

    This is hands down one of my go-to salads lately. The fajita seasoning that covers the chicken and covers the veggies has the perfect flavor, and a simple dressing of salsa {homemade or store-bought}, is the perfect healthy topping.
    Chickenfajitasalad9

    Chickenfajitasalad1

     

    Chicken Fajita Salads

    Preparation 5 min 2017-05-26T00:05:00+00:00 Cook Time 20 min 2017-05-26T00:20:00+00:00

    Ingredients

    Fajitas

    Salad Ingredients

    • 4 cups lettuce of choice, I used organic romaine
    • 1 avocado, sliced
    • 1 cup fresh salsa, or your favorite salsa for dressing

    Instructions

  • Heat oil in a skillet
  • Add in sliced peppers and onions; let cook for 5-7 minutes, stirring often until soft
  • Add in sliced chicken and let chicken cook for 5 minute, stirring occasionally
  • Add in paprika, cayenne salt, garlic powder, and lime juice, mix well to combine
  • Lower heat to medium and and let cook for 8-10 minutes until chicken is fully cooked, flavors have combined, and peppers and onions are soft
  • Assemble salads and serve
  • Chickenfajitasalad4

    Chickenfajitasalad7What is your favorite Mexican-inspired dish?

    Strawberry Asparagus Salad with Bacon & Almonds

    Spring produce is back! Asparagus, strawberries, radishes, artichokes… I love this time of year. Just when you think the Winter will last forever, the sun starts coming out, there is less and less need for that heavy jacket, and you’re just about ready to turn the grill on permanently. 

    Asparagus

    Asparagus is one of those vegetables that is just so Spring. My go-to? Simple roasted asparagus seasoned and finished off with a touch of lemon! You can’t go wrong. This season I have made it my mission to explore the ways to use asparagus, though… Salads, soups, you name it! 

    How To Prepare Asparagus Let’s kick the season off with this Strawberry Asparagus Salad! Bursting with flavor and full of nutrients. Add in grilled chicken to make it a rounded protein-packed meal (even though asparagus is a good source of protein), and ta-da, a perfect Spring meal!

    Strawberry Asparagus Salad with Bacon & Almonds

    Strawberry Asparagus Salad with Bacon & Almonds

     

    Strawberry Asparagus Salad with Bacon & Almonds

    Preparation 5 min 2017-05-26T00:05:00+00:00 Cook Time 10 min 2017-05-26T00:10:00+00:00

    Ingredients

    • 1 bunch fresh asparagus
    • 4 slices nitrate-free bacon
    • 2 cups fresh strawberries
    • 1/2 cup slivered almonds
    • Optional: 2 organic grilled chicken breasts
    • Optional: 2 cups fresh spinach
    • Strawberry Vinaigrette: find it here

    Instructions

    1. Steam asparagus (see method above) until tender and set aside, sprinkle with Himalayan sea salt
    2. Make bacon using desired method, and if adding chicken prepare your chicken during his step
    3. Slice strawberries thin
    4. Make Strawberry Vinaigrette, and place in refrigerator until ready to serve
    5. For serving dish, lay out steamed asparagus and top with bacon, almonds, and strawberries- drizzle with dressing and set some aside for serving
    6. For individual salads, place a handful of fresh spinach in the bottom of your bowl, cut up asparagus and place on top, add chicken, bacon, almonds, and strawberries, serve with dressing on the side

    Strawberry Asparagus Salad with Bacon & Almonds

    Strawberry Asparagus Salad with Bacon & Almonds

    Aroundtheweb

    Shaved Asparagus and Sausage Sweet Potato Noodle Pasta from Inspiralized

    Lemon Ginger Asparagus with Toasted Almonds from The Healthy Maven

    Sesame Roasted Asparagus from The Corner Kitchen

    Cream of Roasted Asparagus Soup from Nutmeg Nanny

    Hot and Spicy Balsamic Vinegar Asparagus from Imagina Inventae Intenta

    Pan-Seared Halibut with Corn Hash and Asparagus Pureé from Crazy Foodie Stunts

    5- Ingredient Asparagus with Curry Sauce from Cookin’ Canuck 

    Asparagus, Dill, and Onion Egg Casserole from Everyday Maven

    Dijon Maple Asparagus from Food Faith Fitness

    Spring Harvest Buddha Bowl with a Dill Vinaigrette from With Food & Love

    I was selected by American Express to contribute to their Tumblr community. As such I was paid for my services, but all opinions in general and about American express are my own.

    What is your favorite way to cook asparagus?

    Thai Ginger Basil Arugula Salmon Salad

    It’s finally feeling like Spring here in Boston! The sun is out, the birds are chirping, and I’m upping my workouts to get that Summer body ready. We’ve had a busy few weeks and sometimes a quick, yet delicious and nutritious, dinner is in order. 

    I’ve loved this ginger dressing since I made it way back when with my Seared Ahi Tuna Salad. I’ll often whip up a batch and keep it in the fridge to spruce up an ordinary salad. 
    Thai Ginger Basil Arugula Salmon Salad

    The basil flavor combined with the cucumber crunch, plus the marinated salmon and dressing… the result: a refreshing light salad with bold flavor!

    Thai Ginger Basil Arugula Salmon Salad

     

    1 review

    Thai Ginger Salmon Basil Arugula Salad

    Preparation 10 min 2017-05-26T00:10:00+00:00 Cook Time 8 min 2017-05-26T00:08:00+00:00

    Ingredients

    Marinade

    Everything Else

    • 1 lb. wild salmon
    • 3 cups fresh arugula
    • 1 cucumber, sliced thin
    • 1/2 cup fresh basil

    Ginger Dressing

    • 1 tbsp extra-virgin olive oil
    • 1 tbsp dijon mustard
    • 1 tbsp organic coconut aminos (or soy sauce/tamari sauce)
    • 1 tsp organic raw honey
    • 1/4 of a lemon juiced
    • 1 clove crushed garlic
    • Dash of pepper
    • 1 1/2 tbsp fresh grated ginger (more to taste)

    Instructions

  • 1. Preheat oven to broil
  • 2. Mix marinade ingredients in a bowl, place salmon in glass dish, cover with marinade and set aside
  • 3. In a bowl, combine dressing ingredients; mix well and place in refrigerator until ready to use
  • 4. Place salmon into oven for about 8 minutes
  • 5. While salmon is cooking, slice cucumbers
  • 6. In a large bowl add cucumbers, arugula, and basil
  • 7. Remove salmon, let cool for 5 minutes, chop up and place on top of salad
  • 8. Serve with dressing
  • Thai Ginger Basil Arugula Salmon Salad

    Thai Ginger Basil Arugula Salmon SaladWhat is your all-time favorite salad mix-ins?

    Eggplant Meatballs

    These Eggplant Meatballs are perfect for a Meatless Monday meal (any day of the week of course, but the title is catchy)! Most of my main dishes combine both a vegetable and a protein (whether wild-caught fish, organic chicken, or a grass-fed meat), but sometimes you just want to switch it up!

    Eggplant Meatballs

    These eggplant meatballs have a soft meaty texture. If you love eggplant, and are looking for a meatless meatballs dish, you’ll love these! 

    Eggplant Meatballs

    And number two: this weekend I taught a 3-hour cooking class to an awesome group of 15 people at the Boston Center of Adult Education. The class was called “A Clean Eating Paleo Dinner Party” and on the menu was: Tropical Shrimp Ceviche Cups, Spaghetti Squash Chicken Pad Thai, Paleo Chocolate Chip Cookies, my Honey Lime Fruit Salad with Cinnamon Sugar Chips, and some fresh coconut whipped cream. The class was fun, filled with great vibes, and everybody loved the food! The Tropical Shrimp Ceviche Cups (I’ll post them soon), and the cookies were definitely hits on the day!

    Eggplant Meatballs

    Eggplant Meatballs

    Preparation 10 min 2017-05-26T00:10:00+00:00 Cook Time 25 min 2017-05-26T00:25:00+00:00

    Ingredients

    For the Eggplant Meatballs

    Tomato Sauce

    Instructions

  • Preheat oven to 350°F.
  • Peel eggplant and cut into cubes, place water in the bottom of pot and steam or boil eggplant until soft. Remove eggplant and squeeze out excess water well.
  • Place eggplant in a bowl and combine with ingredients. Mix well.
  • Line a baking sheet with slipat or parchment paper. Roll out balls (they will be soft, don't worry!)
  • Bake for 20 minutes, or until tender and firm to touch.
  • While cooking, heat garlic and oil in a separate pot. Add in onion and let cook for 2 minutes, stirring often. Add in remaining sauce ingredients, bring to a boil then lower heat to a simmer. When meatballs have cooled, gently place in pot of sauce until serving, or pour sauce over the meatballs.
  • Garnish and serve.
  • Recipe Notes

  • 1. These will NOT be hard like a beef or turkey meatball; they are definitely firm but are softer and break apart easily with your fork.
  • 2. Serving will vary slightly based on size of your eggplant. Makes 6 large meatballs or 9 medium sized.
  • 3. I served mine with spiralized zucchini noodles.

  • What’s your favorite ‘meatless Monday’ meal?

    Cranberry Walnut Chicken Salad

    Lately I am all about simple lunches. There is this little coffee shop by where I work, and the ladies there definitely inspired this dish. I popped in one day and saw a cran-walnut chicken salad on the menu, and a cup of it has been a reoccurring order whenever I go in. It’s something about the simplicity, yet that it is packed with the perfect sweet flavors and a nice hint of crunch and texture from the walnuts. A perfect mix of flavors, in my opinion!

    I love using my crock-pot to make all-purpose shredded chicken (especially for meal prep), or just throwing together some simple baked chicken. Add that homemade DIY mayonnaise in the mix and create a delicious, quick and easy, satisfying lunch.Cranberry Walnut Chicken SaladCranberry Walnut Chicken Salad

    Cranberry Walnut Chicken Salad

    Preparation 5 min 2017-05-26T00:05:00+00:00 Cook Time 20 min 2017-05-26T00:20:00+00:00

    Ingredients

    • 1 lb.- 1.5 lb. organic boneless chicken breast
    • 1/3-1/2 cup homemade mayonnaise (more as desired, I like mine less mayo-y)
    • 1/2 cup organic dried cranberries (golden raisins or regular raisins would be good, too)
    • 1/2 cup walnuts, chopped
    • 1 tbsp coconut palm sugar
    • Optional: 1/2 tbsp cinnamon

    Instructions

  • 1. Cook chicken by either the crock-pot, poaching, or baking (place chicken on a greased lined baking sheet, sprinkle with Himalayan sea salt, and bake until no longer pink but be careful not to overcook), note: you can even use rotisserie chicken
  • 2. While cooking, make homemade mayonnaise and store in fridge until ready to use
  • 3. Chop or shred chicken (based on desired cooking method) into small pieces
  • 4. Place chicken in bowl, add mayo, dried cranberries, walnuts, coconut sugar, and cinnamon and mix well to combine
  • 5. Taste and add more ingredients as desired
  • Recipe Notes

    1. Serving size depends on your use. This served two nicely for one meal and leftovers for lunch.
    2. Simply in a bowl
    3. On top of mixed greens or spinach
    4. Or wrapped in a lettuce leaf!

    Cranberry Walnut Chicken SaladWhat is your favorite chicken salad variation? What is your favorite go-to quick & easy lunch?