Sweet Potato Gnocchi + Roasted Brussels Sprouts

• 1 lb garnet yams (aka sweet potatoes)
• 1 tbs olive oil
• 1 tbs mellow white miso
• 1/2 tsp salt
• 1 1/2 to 1 3/4 cups white whole wheat flour
• 2 tablespoons organic cornstarch

Pesto + Cashew Cream Sauce:

• 1/2 cup traditional pesto
• 1/2 cup raw cashews
• 1/2 cup water

Roasted Brussels Sprouts:

• 1 lb brussels sprouts, trimmed & quartered
• 2-3 tbs olive oil
• 1/2 tsp salt
• 1/4 tsp pepper

Directions:

Sweet Potato Gnocchi:

1. Preheat the oven to 375°F.
2. Place the sweet potato(es) on a large baking sheet.
3. Bake for 40 minutes, or until very tender.
4. Remove from the oven and let cool.
5. Scoop the sweet potatoes’ insides out of their skins into a large bowl and mash well, along with the olive oil, miso, and salt.
6. Add in the cornstarch, then, mix in the flour, 1/2 cup at a time, until you’ve added 1 ½  cups flour. The dough should be soft and smooth and slightly tacky, but not so sticky that it’s clumping on your hands and difficult to work with. If needed, add a little extra flour by the tablespoon until that texture is achieved.
7. Lightly flour a clean work surface. Divide the dough into four balls and roll each ball into a snake that is about 1 inch in circumference.
8. Use a floured knife to cut the snakes into about 1-inch pieces. If you’d like, roll each gnocchi across the back of the tines of a fork to make grooves.

Pesto + Cashew Cream Sauce:

1. Place the pesto, cashews, and water in a high-powered blender (such as a Vitamix) and blend until smooth.

Roasted Brussels Sprouts:

1. Preheat the oven to 400 degrees F.
2. Place brussels sprouts, olive oil, salt, and pepper on a rimmed baking sheet and toss with your hands.
3. Roast in the oven for approximately 30 minutes, tossing every 5-7 minutes for even browning.
4. Remove from the oven and set aside.

Bringing it All Together:

1. Bring a large pot of salted water to a bowl.  Turn the heat down to a simmer.
2. Use a slotted spoon to place the gnocchi into the water.
3. Wait for them to float to the surface (approximately 4-5 minutes).
4. Remove with a slotted spoon and transfer to a large bowl.
5. Stir in the pesto cream sauce and roasted brussels sprouts.
6. Place in individual serving bowls and enjoy!