Ingredients
Method
Tap the time in each step to start a build-in timer and cook with a little more ease and flow. Be sure to have your volume up to hear the timer chimes!
- Prep the Root Vegetables:Steam or roast the sweet potato, carrot, and parsnip until tender and soft, can be pierced with a knife.Mash the rot vegetables together until smooth and slightly cooled. This should measure about 2 cups total.🌿 Mindful Moment: Notice the warmth leaving the vegetables as they cool. Feel their softness as you mash, steady, slow, grounding.👧 Kid Prompt: “Can you mash gently like you’re making a cozy cloud?”💬 Prompt: “What colour do these roots become when they’re all together?”
- Make the Dough:In a medium bowl, combine the mashed veggies with salt and flour, starting with 1 cup and then adding in some more as needed.Mix with your hands until a soft dough forms. Adding in more flour one tablespoon at a time, if the mixture is still sticky.🌿 Mindful Moment: Let your hands do the work. Feel the dough change, from loose to gathered. Let this be a tactile pause.👧 Kid Prompt: “Does the dough feel more like playdough or mashed potatoes?”💬 Prompt: “How do you know when the dough feels ‘just right’?”
- Shape the Gnocchi:On a floured surface, divide dough into 4 portions.Roll each into a rope about ½-inch thick, then cut into 1-inch pieces.Press gently with a fork or leave them as soft pillows.🌿 Mindful Moment: As you roll and cut, notice the rhythm of repetition. Let your movements be unhurried and calm.👧 Kid Prompt: “Should your gnocchi be pillows, shells, or tiny boats today?”💬 Prompt: “What shape feels nicest to make right now?”
- Cook the Gnocchi:Bring a large pot of salted water to a boil.Drop in the gnocchi; they’re done when they float to the surface, about 2 to 3 minutes.Remove with a slotted spoon and place on a paper towel or plate to dry and cool slightly.🌿 Mindful Moment: Watch closely as the gnocchi rise to the surface. Notice the quiet excitement of that moment.👧 Kid Prompt: “Can you spot which ones pop up first? Are they racing?”💬 Prompt: “What does it feel like to wait and then see them float?”
- Infuse the Oil:In a large skillet, heat the olive oil over low heat.Add in the garlic, sage, thyme, and pepper flakes, if using.Sauté gently for 2 to 3 minutes until fragrant but not browned.Add in the cooked gnocchi and toss gently to coat and heated through.🌿 Mindful Moment: Inhale the herbs as they warm. Let the scent settle in your chest. Move slowly to keep everything tender.👧 Kid Prompt: “What does this smell like? A forest, a garden, or a cozy kitchen?”💬 Prompt: “Which herb do you notice first?”
- Serve Warm:Plate the gnocchi and drizzle with any remaining oil from the pan.Garnish with extra herbs or grated cheese if desired.🌿 Mindful Moment: Pause before eating. Feel the warmth of the plate in your hands. Let your eyes enjoy the shapes and colours.👧 Kid Prompt: “What would you name your gnocchi dish today?”💬 Prompt: “What do you hope this meal gives you? Comfort, energy, or calm?”
Notes
Storage and Reheating
Fridge: Store in an airtight container for up to 3 days. Freezer: Freeze uncooked gnocchi in a bag or small container for up to 2 months. Reheat from Frozen: Thaw in the fridge overnight or reheat from frozen.Variations
- Gluten-Free: Use a 1:1 GF flour blend and dust with rice flour.
- Vegan Cheese Boost: Add cashew parmesan or sprinkle with nutritional yeast.
- Green Twist: Mix finely chopped spinach or kale into the dough
- Sweet Version: Skip herbs, toss gnocchi with cinnamon-maple butter and toasted pecans