Having just returned home from a week on the road, I was itching to get back into my kitchen. Although cooking is always my "yoga", this weekend's desire was heightened because of my attendendance at my first ever cooking demonstration! The demonstration took place at the North Market in Downtown Columbus Ohio on Wednesday Evening as a part of the Local Chef Series. During the 2 hour event, I watched Kent Rigsby of Rigsby's Kitchen prepare a 3 course Italian masterpiece that was simple yet satisfying!
Whether it was the inspiration from Kent's talk or the lack of attention that my pots and pans received the previous week, I decided to attempt a completely new recipe for my Sunday Night Dinner. This recipe for Sweet Potato Gnocchi was one that I had seen a few months back, but was too nervous to undertake. After looking over the steps for preparation, I felt confident this time that I could atleast make an edible version of this spin on a classic italian supper.
When all was said and done, last Sunday's meal may not have been the best dish that I have ever platted for my husband and I, but it was one that exemplified how a bit of inspiration can lead to great personal achievements!
Cooking Notes: I served the Sweet Potato Gnocchi over Sauteed Spinach. When preparing the Spinach, I added pumpkin seeds to my pan in an effort to add additional crunch to the dish!
Nutrition Notes: Sweet Potatoes are considered one of the greatest vegetables to eat. A medium sized "tater" contains more than the daily requirement of Vitamin A, approximately 1 / 3 of the daily recommendation of Vitamin C, 15% of the suggested daily fiber intake and 10% of the necessary daily potassium ingestion. Sweet Potatoes are also a low glycemic food with anti inflammatory properties!
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