Sweet Potato Gnocchi with Balsamic-Roasted Asparagus, Caramelized Onions and Mushrooms

I came home from work the other day to no dinner or no groceries. As pissed as I was, that allowed me to go to the grocery store and start fresh for whatever I wanted for dinner. I quickly hoped on to foodgawker and scrolled the options. I found a sweet potato gnocchi with balsamic roasted asparagus and caramelized onions and that got the wheels turning. The first recipe you bought sweet potato gnocchi, but I had no idea where I'd find that. The second recipe I found told me how to make it. I didn't want just regular gnocchi that I could find at the store, so I thought "heck why not. lets make sweet potato gnocchi for dinner!!". 

Sweet Potato Gnocchi
2 cups (500 mL) puréed cooked peeled sweet potatoes, (about 2)
1 egg1 tsp (5 mL) salt1 pinch nutmeg

• 2-1/2 cups (625 mL) all-purpose flour, (approx)

In large bowl, stir together sweet potatoes, egg, salt and nutmeg. Using wooden spoon, stir in 2 cups of the flour. Stir in enough of the remaining flour, 1/4 cup at a time, to make soft sticky dough that pulls away from side of bowl but still sticks to spoon and fingers. On well-floured surface and with floured hands, roll dough into log; divide into quarters. Gently roll and shape each quarter into 3/4-inch (2 cm) diameter rope. With sharp knife, cut each rope diagonally into 3/4-inch (2 cm) pieces. In large pot of boiling salted water, cook gnocchi in 2 batches, stirring gently, until floating, about 3 minutes. Using slotted spoon, transfer to serving platter.

For the topping of my gnocchi I did this recipe , but added mushrooms, thyme and a chicken stock and cream.

I'm no professional gnocchi maker, but it was good and I'd certainly like to try it again. I found mine to be very dense. I had gnocchi at a restaurant in NY this past weekend and they were so light and fluffy. I will master it one day!