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Tuesday, February 10 2015

Sweet Potato Gnocchi with Curry Sausage and Kale & Guilt-Free Chocolate Mousse
 

Pillowy, homemade sweet potato gnocchi and fragrant, comforting curry sausage are a match made in heaven. Invite a little sauteed kale, toasted walnuts and parmesan cheese to the party and you have a meal that is sure to melt your valentine's heart. Homemade gnocchi requires a little extra effort, but the rest of this meal comes together in a snap. 
Pair it with this Guilt-Free 3-ingredient Chocolate Mousse for the ultimate romantic dinner!

 



Sweet Potato Gnocchi with Kale and Curry Sausage

 

Ingredients
 

For the gnocchi:


• 2 large sweet potatoes

 1 egg yolk

 1 to 2 cups of flour (substitute rice flour for gluten 

   free or, to make it paleo, use 1 cup almond

   flour and 1/2 to 1 cup of arrowroot powder)
 

For the sausage & kale


 1 lb of Farm Fresh Market curry sausage,

   chicken or pork

• 2 cloves of garlic, minced

• 1/4 cup of dry white wine

 2 bunches of kale, stems removed and chopped

 1/4 cup grated parmesan, plus extra for topping

 1 cup of raw walnuts

 

Directions
 

  1. Start by cooking the sweet potatoes at 400 degrees. Poke each potato several times with a fork and cook for about an hour to an hour and a half until they are tender. Cooking the sweet potatoes the day before makes them easier to work with and you won't have to wait for them to cool! If cooking them the same day, slice each potato open to let them cool quicker.
     
  2. Mash the cooled potatoes in a food processor or with a potato ricer. Add egg yolk and 1 cup of flour. Stir to mix all ingredients. Continue to add small amounts of flour and mixing to form a dough that can be rolled. The dough will still be sticky.
     
  3. Transfer the dough to a floured surface (if making paleo gnocchi, dust surface with arrowroot powder). Cut the dough into 4 pieces and roll each piece into a log 1/2 inch thick. Flour surface as needed to keep from sticking. Cut the log into 1/2 inch pieces and transfer to parchment paper or floured surface and set aside.
     
  4. To cook sausage and kale, heat large dutch oven to medium-high heat. Brown curry sausage then add garlic and cook for an extra 30 seconds. Add white wine and scrape brown bits and garlic from the sides and bottom of pan. Turn down heat to medium, add kale and cover. Cook for about 5 minutes stirring occasionally. Remove lid to allow the liquid to evaporate while the kale finishes wilting.  
     
  5. While the sausage is cooking, heat a large frying pan over medium-high heat. Add the walnuts to the hot, dry pan, stir frequently until walnuts begin to brown and smell toasted, about 5 minutes.
     
  6. After you've added the kale to the sausage mixture, add the gnocchi to heavily salted, boiling water and cook in batches. Cook until they begin they begin to float to the surface then transfer to a strainer. 
     
  7. Add gnocchi to sausage and kale mixture along with 1/4 cup of parmesan. Stir in parmesan until melted. Serve with toasted walnuts and grated parmesan on top.

 


 
Guilt-Free Chocolate Mousse

This chocolate mousse is crazy decadent. It's so rich and creamy your valentine won't believe that it only has 3 ingredients and no refined sugar! 
 

Ingredients
 

• 1 can of Native Forest Coconut Milk
 

• 1 cup dates, packed firmly
 

• 5 tbsp cacao powder

 

Directions
 

  1. Chill the can of coconut milk in the refrigerator upside down overnight to allow the cream to thicken. The thick cream should now be on the bottom and the liquid on the top. Pour off the liquid and save for smoothies or stirfry. 
     

  2. Soften dates in warm water for five minutes then add to food processor or high-powered blender along with 2 tablespoons of the coconut cream. Blend until it turns into a thick paste. At this point the paste will have little bits of date skin giving it a slightly chunky texture. Press the paste through a fine mesh strainer into a small mixing bowl leaving the skins behind. 
     

  3. Add the remaining coconut cream and cacao powder to bowl and mix. Transfer mousse to 2 ramekins and chill for a couple of hours, or until firm. Top with whipped coconut milk, shaved chocolate, berries or nuts!

 

Posted by: Erin AT 05:32 pm   |  Permalink   |  0 Comments  |  Email
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