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!
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.
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!
Cheesy, garlicky sweet potato pasta bites on a stick. Dipped in cheesy, spicy beer sauce. What could possibly sound better?
Here’s the recipe for sweet potato gnocchi with dip!
- 2 cups mashed sweet potato (about two large)
- 1 cup Cabot Seriously Sharp Cheddar Cheese, shredded
- 1 1/2 cups all purpose flour
- 1 Tbsp butter
- 2 tsp olive oil
- garlic salt, to taste
- 3 Tbsp butter
- 3 Tbsp all purpose flour
- 1 cup light beer
- 1/2 cup milk
- 2 cloves garlic, minced
- 1/2 tsp dry mustard
- 1/4 tsp Worcestershire sauce
- 3 cups Cabot Seriously Sharp Cheddar Cheese, shredded
- 1/4 tsp cayenne
- 1/2 jalapeno, seeded and minced
- salt & pepper, to taste
- Bake the sweet potatoes at 400F for approximately 1 hour until soft.
- 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.
- 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.
- 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.
- 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.
Be sure to check out the other entries!
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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!