Today I dreamed up a plateful of sweet, soft potato gnocchi, drizzled with sweet, spicy, and smoky sweet chili oil, and paired with a creamy, spicy and slaw made from cabbage and kale from local farmers. The result was lovely, light dinner with a little kick– perfect for our warmer weather.
Sweet Potato Gnocchi
3/4 cup sweet potato puree (about 1 medium sweet potato)
1/2 cup quinoa flour
1/2 cup millet flour
1 cup buckwheat flour, plus more for dusting
1/3 cup water
1 tsp. salt
Boil water a pot of water. Mix dry ingredients first, then add wet ingredients, stirring slowly. Dough should be very sticky.
Turn out balls of dough on a well-floured surface and form rough ropes– about 3/4 in. thick. Cut into pieces about 3/4 in. long. Drop gently and in small batches into boiling water, and cook until gnocchi rise to the surface. Remove with a slotted spoon and place in covered bowl, and drizzle with a little olive oil.
Sweet Chili Oil
1/4 cup sesame oil
2 tsp. chili powder
1 tbsp. honey
1 tbsp. orange juice
Whisk together all ingredients in a small bowl.
1 1/2 cup purple cabbage, shredded
1 1/2 cup kale, shredded
1 1/2 cup napa cabbage, shredded
2 tbsp. tahini
1 tbsp. honey
1/4 cup orange juice
1 tsp. red pepper flakes
2 tbsp. sesame seeds
Whisk together last five ingredients. Toss shredded cabbage to coat.
Place a scoop of slaw in the center of the plate. Arrange gnocchi around slaw, and drizzle with oil.