Yam gnocchi with roasted tomato sauce

December 2, 2009

That blissful holiday weekend of near-hibernation made me realize that my attitude toward the Dark Season has been totally misguided.  Instead of putting up a fight, I should just succumb to it!

Between now and March, then, I will answer the call of the me-shaped dent in the sofa as soon as each day’s duties are over, getting up only occasionally to knead some dough, and stir a pot, and get more wine.

So, to kick off this Dark Season Management project, how about a dish that involves kneading and stirring and wine?…

Yam gnocchi

  • 2 roasted yams
  • 1 egg
  • 2.5 cups whole wheat flour
  1. Combine everything in a mixing bowl.
  2. Knead!
  3. Shape the dough into two long logs on a flat surface.
  4. Cut it into bite-sized gnocchi.
  5. Cook gnocchi in boiling water for 5 minutes; drain and serve.

+

Chunky roasted tomato sauce with kale and carrots

  • 3 cloves garlic
  • 1 medium onion
  • 2 14.5 oz cans roasted diced tomatoes
  • 1 bunch kale, torn into bite-sized pieces
  • 2 carrots, shaved into strips (use a vegetable peeler)
  • 1 glug of red wine (+ 1 glug for the cook, while you’re at it)
  • salt and pepper to taste
  1. Saute the onion and garlic for 1-2 minutes.
  2. Add a splash of wine and let it deglaze for another minute or so.
  3. Add the tomato sauce, kale, carrots.
  4. Cook on low for ~20 minutes.
  5. Serve over the gnocchi–with some feta crumbles, perhaps?
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