Pasta dontmissmyplate Pasta dontmissmyplate

Sweet Potato Gnocchi and Coconut Shrimp

I love sweet potato and grew up calling it ‘mbambaira’, typically in boiled form. Boring! Sweet potato is extremely versatile and I understand the superfood much better now. Combine it with flour to make some easy homemade gnocchi. The dumplings can be combined with your choice of sauce and/or protein---in this case, coconut shrimp in a thickened red Thai curry sauce.

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gnocchi, coconut, shrimp
Pasta
Italian
Yield: 3
Author:
Sweet Potato Gnocchi and Coconut Shrimp

Sweet Potato Gnocchi and Coconut Shrimp

Gnocchi is one of the most comforting kinds of pasta out there, and the addition of coconut, shrimp, and red curry paste gives the dish a Thai spin you will love.
Prep time: 35 MCook time: 15 MTotal time: 50 M

Ingredients:

  • 3 large sweet potatoes
  • 1 cup parmesan cheese, grated
  • 1 cup ricotta cheese (drained for 2 hours)
  • 2 tablespoon brown sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 6-8 cups water
  • 1/2 lb. large shrimp, peeled and deveined
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 teaspoon minced garlic
  • 1 tablespoon red curry paste
  • 1 cup coconut milk
  • 1 teaspoon cornstarch
  • 2 cups chicken stock
  • 1 teaspoon salt
  • 1 tablespoon black pepper
  • 2 tablespoon old bay seasoning
  • 1 teaspoon chili powder
  • 1 teaspoon fresh sage, chopped
  • 1 teaspoon lemon juice

Instructions:

  1. Roast the sweet potatoes in the oven at 400F for 20 minutes until softened and fully cooked. Allow to cool, remove the skin, and mash in a medium bowl.
  2. Add the ricotta and mix until combined well. Add the parmesan, sugar, cinnamon, nutmeg, and salt. Mash until well incorporated.
  3. Add the flour in three parts until a soft dough forms. Roll and knead on a lightly floured surface (add more flour if the dough is too sticky). Cut the dough into three parts and roll into 12-inch/30 cm long pieces the same thickness as your middle finger.
  4. Cut into ½ inch/1 cm pieces and press roll with a fork. Place the uncooked gnocchi on a baking trays with parchment paper.
  5. Boil the water and add salt to taste. Add the gnocchi in batches and cook for 6 minutes each or until they float to the top, placing the cooked gnocchi back on the parchment paper.
  6. Prepare the coconut shrimp. Cook the garlic in the oil and butter until fragrant, about 2 minutes.
  7. Add the coconut milk, curry paste, stock, salt, pepper, chili powder, and old bay. Stir in the cornstarch to thicken the sauce. Simmer for about 5 minutes, stirring occasionally.
  8. Add the shrimp and cook for 4 minutes until pinkish and no longer translucent. Finish with lemon juice and take the pan off the heat.
  9. Combine the gnocchi with the shrimp, serve hot. Garnish with sage and additional parmesan.

Calories

797

Fat (grams)

49.33

Carbs (grams)

57.97

Protein (grams)

35.84
I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
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Vegetarian dontmissmyplate Vegetarian dontmissmyplate

Spicy Ginger Carrot Soup

Soup, glorious soup! It’s one of the most heartwarming meals I especially love during the colder months. I also adore ginger. Carrot and ginger combined make for one of the most delicious soups, and both have several health benefits. The intensity from the ginger, heat from the Ethiopian spice mix berbere (easy to make at home, I linked a recipe below but you can get it in the store), and sweetness from the carrots make for a well-balanced, super tasty soup.

soup, ginger carrot soup, ginger soup, carrot soup
Vegetarian
Yield: 4
Author:
Spicy Ginger Carrot Soup

Spicy Ginger Carrot Soup

Ginger and carrot pair so well together, you have the sweetness from the carrot and the strong flavourful from the ginger. A heartwarming recipe for a rainy or cold day.
Prep time: 10 MCook time: 30 MTotal time: 40 M

Ingredients:

  • 1 cup coconut cream
  • 1 1/2 cups water
  • 1/2 red onion, finely chopped
  • 3 garlic cloves, minced
  • 1 thyme sprig
  • 2 tablespoons butter or coconut oil
  • 1 large sweet potato, chopped
  • 1 tablespoon ground ginger
  • 1 tablespoon fresh ginger, finely minced
  • 3 large carrots, chopped
  • 1 tablespoon curry powder
  • 1 teaspoon pepper
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1 teaspoon lemon juice
  • 1 teaspoon fish oil
  • 1 tablespoon brown sugar
  • 1 tablespoon berbere spice
  • 2 cups chicken stock

Instructions:

  1. Add the butter/oil to a large pot and cook the onion and garlic until fragrant. Add the spices and sugar, cook for 2 minutes. Do not burn!
  2. Add the carrots, sweet potato, water, and stock. Simmer at medium-low heat for 20-25 minutes until the sweet potatoes especially have softened - test with a fork. 
  3. Take off the heat and add half the coconut milk, allow to cool. Blend with a hand mixer until smooth.
  4. Add remaining coconut milk, lemon juice, and fish oil to finish. Serve hot and garnish with seeds, herbs and coconut cream.

Calories

371

Fat (grams)

29.43

Carbs (grams)

27.41

Protein (grams)

5.18
I am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
Please credit dontmissmyplate.
Created using The Recipes Generator
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Brunch, Breakfast dontmissmyplate Brunch, Breakfast dontmissmyplate

Salmon Egg Skillet

Sometimes you want something light and healthy when you wake up. Salmon, egg, and spinach are all superfoods high in protein, so this skillet is perfect and will get you going, guilt-free! 

Yield: 2-3
Salmon Egg Skillet

Salmon Egg Skillet

Sometimes you want something salty with a healthy protein when you wake up. Salmon, egg, and spinach are all superfoods, so this skillet is filling enough to get you going for the rest of the day.

Ingredients

  • 2 handfuls spinach
  • 4 oz. salmon chopped
  • 2-3 eggs
  • 1/4 cup mushrooms
  • 1/2 cup onion
  • 1 tsp. garlic
  • 1/4 cup almond or coconut milk

Instructions

  1. 1. Sauté the onion and garlic.
  2. 2. Wilt the spinach. Add the mushrooms and almond milk.
  3. 3. Make partings for the eggs then add salmon on the spinach beds. Season how you like! Salt, pepper, chilies, coriander, old bay etc.
  4. 4. Put in the oven at 350 F for 15 minutes. Enjoy!
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