{"id":1717,"date":"2010-02-22T14:46:26","date_gmt":"2010-02-22T19:46:26","guid":{"rendered":"http:\/\/acornabbey.com\/blog\/?p=1717"},"modified":"2010-02-22T14:46:26","modified_gmt":"2010-02-22T19:46:26","slug":"whole-wheat-sweet-potato-gnocci","status":"publish","type":"post","link":"https:\/\/acornabbey.com\/blog\/?p=1717","title":{"rendered":"Whole-wheat sweet-potato gnocci"},"content":{"rendered":"<p><a href='http:\/\/acornabbey.com\/blog\/wp-content\/uploads\/2010\/02\/a-gnocci-201002-4.JPG' title='a-gnocci-201002-4.JPG'><img src='http:\/\/acornabbey.com\/blog\/wp-content\/uploads\/2010\/02\/a-gnocci-201002-4.JPG' alt='a-gnocci-201002-4.JPG' \/><\/a><br \/>\n<em>Gnocci with toasted walnuts, tempeh, and mushrooms. This is a very meaty dish &#8230; hard to believe that it&#8217;s vegan.<\/em><\/p>\n<p>For those days in which you walk in circles in the kitchen trying to think of something a little different to cook, consider gnocci.<\/p>\n<p>Gnocci, I believe, are considered tricky to make. I don&#8217;t think so. Any cook who is experienced working with dough will understand making gnocci. If you Google, you&#8217;ll find lots of tips and recipes from the experts, which I am not. However, I do strongly believe that you don&#8217;t need egg in the dough. Just two ingredients &#8212; potato and flour &#8212; work fine.<\/p>\n<p>Gnocci are usually boiled. They also can be browned in oil, which is how I made gnocci today. Sweet potato gnocci particularly like to be browned in oil, I think, because the sugar in the potatoes gives the gnocci skins a nice, chewy texture.<\/p>\n<p><a href='http:\/\/acornabbey.com\/blog\/wp-content\/uploads\/2010\/02\/a-gnocci-201002-1.JPG' title='a-gnocci-201002-1.JPG'><img src='http:\/\/acornabbey.com\/blog\/wp-content\/uploads\/2010\/02\/a-gnocci-201002-1.JPG' alt='a-gnocci-201002-1.JPG' \/><\/a><br \/>\n<em>The dough: nothing but sweet potatoes and whole wheat flour<\/em><\/p>\n<p><a href='http:\/\/acornabbey.com\/blog\/wp-content\/uploads\/2010\/02\/a-gnocci-201002-2.JPG' title='a-gnocci-201002-2.JPG'><img src='http:\/\/acornabbey.com\/blog\/wp-content\/uploads\/2010\/02\/a-gnocci-201002-2.JPG' alt='a-gnocci-201002-2.JPG' \/><\/a><br \/>\n<em>Sliced and forked<\/em><\/p>\n<p><a href='http:\/\/acornabbey.com\/blog\/wp-content\/uploads\/2010\/02\/a-gnocci-201002-3.JPG' title='a-gnocci-201002-3.JPG'><img src='http:\/\/acornabbey.com\/blog\/wp-content\/uploads\/2010\/02\/a-gnocci-201002-3.JPG' alt='a-gnocci-201002-3.JPG' \/><\/a><br \/>\n<em>Sizzlin&#8217;<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Gnocci with toasted walnuts, tempeh, and mushrooms. This is a very meaty dish &#8230; hard to believe that it&#8217;s vegan. For those days in which you walk in circles in the kitchen trying to think of something a little different to cook, consider gnocci. Gnocci, I believe, are considered tricky to make. I don&#8217;t think &hellip; <a href=\"https:\/\/acornabbey.com\/blog\/?p=1717\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Whole-wheat sweet-potato gnocci&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-1717","post","type-post","status-publish","format-standard","hentry","category-food"],"_links":{"self":[{"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/1717","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1717"}],"version-history":[{"count":0,"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=\/wp\/v2\/posts\/1717\/revisions"}],"wp:attachment":[{"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1717"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1717"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/acornabbey.com\/blog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1717"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}