Tuesday, March 03, 2009

Square Root Day

So Kyle calls me this morning to inform me that today is a very unique day requiring a unique meal - apparently it's Square Root Day. Believe me, I wasn't thrilled about cooking something up for a number of reasons. First, Ash is still nowhere close to sleeping through the night. I haven't seen a four-hour stretch of sleep in weeks, never mind a full night of sleep in more than a year. And last night was awful so I was completely groggy today. Second, I had made enough spaghetti and bland tomato sauce to unfortunately last us til next month. Third, my mind was so cloudy there was no way that I could even figure out why today was Square Root Day, never mind come up with something creative.

But alas, I surprised myself by coming up with the following recipe that was quite delectable:

Squared Root Gnocchi

1 package gnocchi
1 large sweet potato, cut into 1 cm squares (the shape is important!)
1 large parsnip, cut into 1 cm squares (optional)
2 tablespoons olive oil
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
2 tablespoons Earth Balance, divided
1/2 large onion, cut into thin slices
2 cloves garlic, minced
1 package Yves Chick'n Tenders, diced
1/2 teaspoon Spike seasoning, optional
1/2 package fresh baby spinach

Creamy Square Sauce:
2 1/2 cups soymilk
2 1/2 tablespoons flour
1 teaspoon tamari
1 tablespoon nutritional yeast
2 teaspoons onion powder
2 teaspoons garlic powder
2 tablespoons Earth Balance

1. Preheat oven to 375 degrees. Line a baking sheet with parchment. Add sweet potatoes, parsnips (if using), oil, thyme and rosemary and toss to coat. Roast for 40 minutes, and set aside.
2. Meanwhile, heat a skillet over medium heat. Add 1 tbsp Earth Balance, onion and garlic and saute until golden, about 5 minutes.
3. While the onion and garlic cooks, be a true multitasker and boil a pot of salted water for the gnocchi. In yet another saucepan, whisk together all of the sauce ingredients (except for the Earth Balance) and bring to a simmer, stirring often. Once simmering, add the Earth Balance and cook the sauce for another 10 minutes, again, stirring often.
4. While the sauce simmers, add the gnocchi to the boiling water and cook until gnocchi rise to the top of the pot, about 4 minutes.
5. When you've added the gnocchi to the boiling water, add the chick'n tenders and Spike (if using) to the onion and garlic mixture and cook for 3 minutes. Add the spinach and cook until wilted, about 1 minutes.
6. By this time, your gnocchi should be ready! Spoon it out of the boiling water and add it to the onion mixture. Add remaining 1 tbsp of Earth Balance and stir to combine. Toss in roasted veggies and stir gently.
7. Spoon gnocchi into a serving bowl and top with several spoonfuls of Creamy Square Sauce.

Confusing? Somewhat! Just like math can be! But actually rather easy!


Anonymous said...

Square root day?! Well, your dish looks delicious, even if the day is a little odd!


jodye said...

your gnocchi looks delicious! good call on adding the chicken tenders, too!

Anonymous said...

It was delicious! Thank you Sarah!!!