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1
For the gnocchi:.
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2
Mix all ingredients in a bowl until just barely stiff.
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3
Roll into log and cut inch pieces.
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4
Put a medium pot of water on to boil with a little salt.
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5
Once boiling, add gnocchi pieces and cook for 5 minutes.
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6
Take out and put on sheet tray and pop in the freezer.
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7
Prepping the entree:.
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8
Dice the sweet potatoes into medium cubes.
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9
Put cubes in a small pot of cold water.
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10
Bring to a boil and cook until just cooked.
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11
Save water for sauce.
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12
Slice tomatoes, okra and scallions.
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13
For the sauce:.
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14
Put garlic, onion and ginger in a small blender.
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15
Add a little sweet potato water if not blending to a paste.
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16
Small dice the jalapeno.
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17
Sautee in a medium pan with peanut oil.
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18
Add garlic, onion & ginger paste.
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19
Sautee with jalapeno and add thyme and bay leaf.
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20
Once fragrant, add tomato paste, natural peanut butter, and sweet potato water.
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21
Whisk until thick.
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22
Assembling the meal:.
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23
Take gnocchi out of the freezer.
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24
They should be cooled completely.
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25
Heat sautee pan to medium heat and a little peanut oil.
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26
Throw in gnocchi & entree veggies and sautee until gnocchi has a little color.
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27
Add sauce and serve.
