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Sweet Potato Gnocchi with Jalapeno Cheddar Beer Dip

January 28, 2015

Hi everyone! The blog is finally up and running after almost 5 days of being out of commission. My website got hacked and contracted a huge virus. My old host wanted to charge me out the wazoo for repair, so I switched hosts and it’s taken forever for the site migration and nameserver updates (<– two concepts unfamiliar to me until this week). Lesson learned: invest in a good host, have site security, and delete unused plugins and themes. Anyhow…

It’s time for the CABOT CHEESE CONTEST! Folks, I have been looking forward to sharing these recipes for weeks. If there’s anything I love more in this world, it’s cheese. If I had to live off one food group for the rest of my life, I’d choose cheese. Cheese fanatic. So when The Recipe Redux and Cabot Creamery teamed up for a contest, I couldn’t wait to get started!

Sweet Potato Gnocchi with Spicy Cheesy Beer Dip 1


I received free samples of Cabot Cheese mentioned in this post. By posting this recipe I am entering a recipe challenge sponsored by Cabot Creamery and am eligible to win prizes. I was not additionally compensated for my time.

Cabot Creamery is challenging Recipe ReDux members to create a healthier snack. From finger foods to hearty apps, lighten up your favorite “big game” or red carpet eats for entertaining. Cabot Creamery is a family-farmer owned cooperative of more than 1200 farms located throughout New England and New York. One-hundred (100) percent of Cabot’s profits go back to their farmers. Cheddar cheese is a protein-rich snack and naturally lactose free!

I was sent seven different giant blocks of cheese to sample. This was the most generous recipe contest I’ve ever entered. I received their Legacy Collection White Oak, Legacy Collection Farmhouse Reserve, Legacy Collection Alpine Cheddar, Seriously Sharp Cheddar, Extra Sharp Cheddar, Vermont Sharp Cheddar and Pepper Jack cheese. I have what should be a six month supply of cheese in my fridge, but I know it won’t last long.  

Sweet Potato Gnocchi with Spicy Cheesy Beer Dip 4

For my first entry, I decided to make gnocchi. They’re actually very simple to make: you bake the sweet potato, scoop out the flesh, and then add the flour and cheese a little at a time until a slightly sticky dough forms. Then you just roll, slice, boil, and fry in butter and garlic!

Since Super Bowl Sunday is coming up this weekend, I thought this would be the perfect football snack. It’s a little indulgent (the cheese + beer) but the sweet potatoes add a little health factor! 

Sweet Potato Gnocchi with Spicy Cheesy Beer Dip 5 Cheesy, garlicky sweet potato pasta bites on a stick. Dipped in cheesy, spicy beer sauce. What could possibly sound better?

Sweet Potato Gnocchi with Spicy Cheesy Beer Dip 6

Here’s the recipe for sweet potato gnocchi with dip!

Sweet Potato Gnocchi with Jalapeno Cheddar Beer Dip
2015-01-27 23:16:18
Serves 6
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Prep Time
15 min
Cook Time
1 hr 15 min
Prep Time
15 min
Cook Time
1 hr 15 min
For the gnocchi
  1. 2 cups mashed sweet potato (about two large)
  2. 1 cup Cabot Seriously Sharp Cheddar Cheese, shredded
  3. 1 1/2 cups all purpose flour
  4. 1 Tbsp butter
  5. 2 tsp olive oil
  6. garlic salt, to taste
For the cheddar beer sauce
  1. 3 Tbsp butter
  2. 3 Tbsp all purpose flour
  3. 1 cup light beer
  4. 1/2 cup milk
  5. 2 cloves garlic, minced
  6. 1/2 tsp dry mustard
  7. 1/4 tsp Worcestershire sauce
  8. 3 cups Cabot Seriously Sharp Cheddar Cheese, shredded
  9. 1/4 tsp cayenne
  10. 1/2 jalapeno, seeded and minced
  11. salt & pepper, to taste
For the gnocchi
  1. Bake the sweet potatoes at 400F for approximately 1 hour until soft.
  2. Take the peel off of the potatoes and add to a large bowl. Use a potato masher to finely mash the potatoes. Add the cheese and stir to combine.
  3. Add 1/4 cup flour at a time, combining with the potato masher. The dough will form into a ball that is slightly sticky to the touch. Knead the dough on a floured surface for about thirty seconds.
  4. Divide and roll into thirds, and cut into gnocchi. Drop into boiling water, boil for 3-4 minutes or until the float to the surface. Drain on a paper towel. Heat the butter and olive oil in a large pan over medium heat and stir fry the gnocchi for 3-4 minutes, until slightly crispy. Add garlic salt to taste.
For the sauce
  1. Melt the butter in a saucepan. Whisk in the flour and cook for a minute or so. Add the beer, milk, garlic, mustard, Worcestershire sauce and jalapeno. Stir with a wooden spoon frequently until sauce thickens, 5-7 minutes. Remove from heat and stir in the cheese, cayenne, salt and pepper.
By Emily @ Zen & Spice
Zen & Spice https://zenandspice.com/

Be sure to check out the other entries!

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Connect with Cabot Creamery!

www.cabotcheese.coop  

www.facebook.com/cabot

www.twitter.com/cabotcheese

www.pinterest.com/cabotcheese

 

Emily Weeks, RDN, LD
Emily Weeks, RDN, LD

Hi! I’m Emily, Registered Dietitian Nutritionist and self-taught intuitive chef. I firmly believe that cooking is the simplest and most important step we can take to improve our minds and bodies and build healthier communities. Join me and let’s bring food back to the kitchen!

Filed Under: Appetizers, Recipes

Reader Interactions

Comments

  1. Serena says

    January 28, 2015 at 10:45 am

    What??? I can eat gnocchi with my fingers. #Dreamcometrue Always wanted to do that, but worried about the Manners Police. Thanks for the get-out-of-jail-free card! I’m so making this for SuperBowl or sooner! PS. So sorry for your blog troubles. Been there…it’s NOT fun!

    • Emily Hein, RDN, LD says

      January 28, 2015 at 10:57 am

      They’re perfect for the SuperBowl. Make a giant platter and people won’t be able to stop eating these!

  2. Deanna Segrave-Daly says

    January 28, 2015 at 11:13 am

    First off, so sorry to hear about your website crash. My hard drive crashed (and my backup drive was not working) so I can feel your pain on a different level. Glad it’s back up and running because this recipe is DA BOMB. I’ve made pumpkin and butternut squash gnocchi before but never sweet potato. Can’t pin this fast enough ;)

    • Emily Hein, RDN, LD says

      January 28, 2015 at 11:22 am

      I am so relieved that it’s back up and running! I was going crazy! And thank for pinning, they’re so tasty :) Pumpkin gnocchi sounds amazing too!

  3. Rebecca @ Strength and Sunshine says

    January 28, 2015 at 12:24 pm

    Glad everything is ironed out now!
    Making homemade gnocchi is topping my to-make list (and has been for awhile!)

    • Emily Hein, RDN, LD says

      January 28, 2015 at 8:44 pm

      It’s so easy, definitely give it a try!

  4. Megan Ware says

    January 28, 2015 at 3:29 pm

    What an AWESOME idea! After a gnocchi-making fiasco about a year ago, I swore I would never make it again but this recipe is making me seriously reconsider…..

    • Emily Hein, RDN, LD says

      January 28, 2015 at 9:38 pm

      Try, try, try again! It’s worth it!! :)

  5. Farrah says

    January 28, 2015 at 6:31 pm

    So glad your blog is up and running again! <3 I once went on a gnocchi-making spree with my friend and we made…5 lbs' potatoes' worth of gnocchi (…..), so we vowed to neverever make gnocchi again again, but you may have me convinced if it's with sweet potatoes…

    • Emily Hein, RDN, LD says

      January 28, 2015 at 9:38 pm

      Haha WOW that’s a lot of gnocchi!

  6. Meghan @ Freezer Friendly Moms says

    January 28, 2015 at 6:46 pm

    I absolutely am obsessed with gnocchi. And sign me up for anything spicy! I can’t wait to try this out!

    • Emily Hein, RDN, LD says

      January 28, 2015 at 9:39 pm

      Adding jalapenos are my fav way to spice things up!

  7. dr barb, nutrition budgeteer says

    January 28, 2015 at 7:19 pm

    I’ve never made gnocci before but your photos and recipe inspire me to give it a try. And serving it with your beer cheese sauce sounds great.

    • Emily Hein, RDN, LD says

      January 29, 2015 at 10:13 pm

      The cheddar beer sauce is my fav part ;)

  8. Kaylin @ Enticing Healthy Eating says

    January 28, 2015 at 7:56 pm

    You’ve reminded me that I really need to try to make my own gnocchi. And sweet potato sounds the best to me, so I’m all over it! Must try this soon…Also, I was recently made light of the fact that Cabot Creamery is a family-farmer owned cooperative and 100% of their profits go back to the farmers?! Crazy awesome.

    • Emily Hein, RDN, LD says

      January 29, 2015 at 10:14 pm

      I love Cabot Creamery because of that very concept! And their cheese really does taste awesome. Their pepper jack is probably the best I’ve ever tasted, and even their plain cheddar is so much better than the generic.

  9. Dixya @ Food, Pleasure, and Health says

    January 28, 2015 at 8:29 pm

    i love how you turned a dinnerish gnocchi into a total entertaining appetizer. this is seriously a generous and awesome giveaway :)

    • Emily Hein, RDN, LD says

      January 29, 2015 at 10:16 pm

      Dipping gnocchi into cheese sauce? What could be better? ;)

  10. Lauren @ Eating with a Purpose says

    January 29, 2015 at 7:19 am

    I’ve never made gnocchi- this looks so yummy. I’m going to try it this weekend!

    • Emily Hein, RDN, LD says

      January 29, 2015 at 10:17 pm

      Yay, once you make homemade gnocchi you’ll never buy storebought again! It’s so much better!

  11. Karli @ peas of cake says

    January 29, 2015 at 3:48 pm

    Wow. This sounds divine! Always wanted to make a homemade gnocchi and am just loving these ingredients!

    • Emily Hein, RDN, LD says

      January 29, 2015 at 10:15 pm

      thanks for stopping by! let me know if you try making them yourself :)

  12. Theresa C. says

    February 1, 2015 at 8:13 am

    Gnocchi was my favorite food growing up. Now that I have wheat allergy, I’m on a constant mission to create a wheat free alternative. Well, now I have to try harder because I want to make ones with sweet potatoes too!!

Trackbacks

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I'm Emily Weeks, Registered Dietitian Nutritionist. I believe the path to a nourished, happy life is to develop a healthy relationship with food, our minds and our bodies.

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