Sweet Potato Gnocchi & Fall Harvest Slaw

I love fall. It’s my favorite season and my favorite month of the year, October, is fast approaching. Unfortunately, it is summer here in Africa, and my love of all things fall/October ceases to exist…the changing leaves, crisp air, autumn scents, everything pumpkin, festivals…the list goes on, and on. I still want to hold onto any reminders of fall I can, so my assortment of recipes is now going to contain fall-inspired themes and tastes to give me some small comfort of home. Sadly, my first pangs of being homesick, only this season can do it to me.

Here is the first of many dishes from my African kitchen spiced with autumn inspiration and sweetened with a little taste of home.

Makes about 8 medium sized pieces

1 medium sweet potato
3/4-1 c whole wheat flour
Dash of salt
Pinch of pepper
2 tsp cinnamon

Brown Sugar Syrup
1/4 c brown sugar
1/2 c water
1 tsp vanilla

Fall Harvest Slaw
1 sweet apple
1 c shredded cabbage
1 T raisins
1 medium carrot, diced
1 onion, diced
4 cloves of garlic, minced
1 medium tomato, diced
1/2 c mushrooms
Ginger, white pepper, salt, basil to taste

Boil sweet potatoes until soft, about 45 mins. The other option is to bake them, which will yield a fluffier gnocchi due to a more dry potato.
Let potatoes cool slight, about 10 mins, then mash till mostly smooth. Add in spices and small amounts of flour at a time, mixing until a soft dough forms, might be a little sticky. Simply use the remaining flour on your hands and to cover your work surface. Separate the dough into three balls. Gently roll each ball into one inch ropes, cutting the into inch pieces. Press the sides of the gnocchi with the tangs of a fork, lightly dust the pieces in flour. Bring a pot of water to boiling. Add half the batch and cook about 5 mins or until the gnocchi float to the surface.

Simmer all the ingredients in a pot, allowing to thicken about 5 mins, gently toss the cooked gnocchi and serve, using the extra sauce to dress the meal.

For the slaw. Cook carrots, onions, garlic in a small amount of olive oil till carrots are almost soften, about 3 mins, add apple and cook for an additional 3 mins. Add spices, cabbage, tomatoes last, turn heat to low and let simmer for 5 more minutes. Garnish with raisins at the end. Serve atop gnocchi and drizzle with remaining syrup. Enjoy!

Italian Autumn


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