Sweet Potato Gnocchi with Mushrooms, Spinach and Chicken Breast

Ingredients

• 2 Large Sweet Potatoes
• 1 teaspoon Salt
• 2 Cups Fresh Spinach
• 1 Tablespoon Olive oil
• 8 oz Package Mushrooms, Sliced
• 1 ¾-2 Cups Flour
• ½ Tablespoon Rosemary
• ½ Teaspoon Salt
• ½ Teaspoon Pepper
• 1 Teaspoon Garlic powder

Preparing the gnocchi

1. Preheat the oven to 400 degrees F. Poke a few holes in the sweet potatoes with a fork and bake for 40-50 minutes or until tender. Remove from the oven and allow to cool.
2. Combine the salt and 1 ¾ -2 cups of the flour.
3. Once the potatoes are cool remove the skins, mash and combine with the flour mixture. Flour a work surface and pour your flour mixture onto the surface. Make a well in the middle of the flour. You don’t want the dough to be sticky so keep adding four until you get a nice dry dough.
4. Once fully combined, roll the dough into a ball and cut it into eight even pieces. Roll each piece into a long log that’s about 1/2 an inch thick. Cut rope into 1 inch pieces. Gently toss each piece into flour to ensure that it’s dry and not sticky at any edges. Continue until you’ve cut out pieces from all of the dough.

Cooking the Gnocchi

1. Heat a pot of salted water to a boil. Add in the gnocchi and let cook for a couple minutes. Once the gnocchi floats to the surface of the water, let it boil for 30 more seconds and then remove it from the water using a slotted spoon.
2. Heat olive oil in a large skillet until shimmering. Add in the sliced mushrooms and cook until slightly brown. Add in the rosemary, salt, pepper, garlic powder and spinach. Toss in the Gnocchi and serve with baked Chicken Breast.