Sweet Potato Gnocchi with fresh asparagus and homemade Dandelion Pesto make a fabulous quick and healthy meal! Make your own Sweet Potato Gnocchi to keep this dish grain free, gluten free and vegan!
If people ask me if we have kids, I hesitate (the answer is no, of course). I hesitate with my response because – – we have a dog!!
OK, it’s not exactly the same as having children but there are some remarkable parallels. For instance, last week, my puppy girl was sick. We’ve had her for 4 years and this is the first time she had health issues…
It all started with my girl not sleeping through the night and needing to go out, like, every hour. For a couple of nights, I didn’t get any sleep as my pup wasn’t feeling well, so I stayed up with her, rubbed her tummy, even (not sure if that was necessary but hey, I tried).
During the day, I didn’t leave the house for more than 1-2 hours at a time as I was worried she’d get worse or needed to go out (no doggy door in this rental house!). I work from home so it’s not a huge deal but I wonder how people manage with full time jobs that work in offices? Do you get sick days when your puppy is sick? Big mystery.
So, when her condition didn’t improve, I took her to the vet (only the best vet ever, Dr. Tim; this man is a legend around here as he takes care of the all the abandoned, rejected and stray animals like a total hero, nbd).
The puppy is fine now; Dr. Tim gave her some medication and I’m monitoring what she eats so she’s on the mend, but be honest! Doesn’t that sound just a little bit like having a child? The sleep deprivation, the worrying, the doctor visits, the staying at home with the patient, the bathing, the butt wiping (sometimes, yah!)… and above all, the not minding any of it because you do it out of love?!
Since I was totally sleep deprived last week, I didn’t feel like cooking any big meals. I’m beyond cranky when I do not get my beauty sleep, just ask my soldier. I admit, I’m no fun to be around when I lack rest and it transfers to most of my daily activities, like, cooking.
On one of my very uninspired trips to the market, I found fresh sweet potato gnocchi. And organic asparagus! Those two ingredients, together with my left over Dandelion Pesto made a terrific quick and healthy meal that night so I had to share this recipe with you!
It seems like most store bought gnocchi have a bunch of additives; the product I found was borderline so I can’t really recommend it, however, check out Cara’s recipe for home made grain free and vegan Sweet Potatoe Gnocchi! I haven’t tried it yet but her method and the ingredients she uses are pretty close to the Italian original as I know it.
Of course you can use any pesto you’d like but I love how the slightly bitter Dandelion Pesto complements the sweetness of the potatoes – and the lemon brightens all these flavors beautifully!
- Cook gnocchi according to (packaging) directions and set aside. Make sure to separate Gnocchi as they will stick together otherwise. Wash asparagus, remove woody ends and chop into 2-3 inch long pieces.
- Add oil to a medium skillet over medium heat and sweat shallot until translucent. Add asparagus and saute until slightly tender (about 3-5 minutes).
- Turn down heat to medium-low and add gnocchi; stir gently and cook for another 2-3 minutes.
- Turn off heat, add pesto and lemon juice and carefully stir until well combined.
- Serve with fresh herbs or (vegan) Parmesan cheese. Enjoy!