Everyone likes a good snack. My snack of choice? Veggies & hummus or chips & guacamole.
Wholly Guacamole has many delicious products, all without the preservatives! They are also gluten free and all natural.
I was recently invited to spend some time with Wholly Guacamole and chef Alex Thomopoulus, who is featured on the Hungry YouTube Chanel. Several bloggers attended this event, where we prepared recipes using Wholly Guacamole and Wholly Salsa products. (We even tried the new Avocado Ranch Guacamole, which is unique and filled with flavor! Delicious!)
I made gnocchi….from scratch! It was my favorite dish of the day:
Sweet Potato Gnocchi
2 pounds sweet potatoes
2/3 cup reduced-fat ricotta cheese
1 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground black pepper
1 1/4 cups Alex’s AP Gluten Free Blend (recipe below)
Parmesan cheese, for garnish
Sage Brown Butter Sauce:
1 stick unsalted butter
Salt and pepper, to taste
15 sage leaves
1/2 teaspoon ground cinnamon
1 tablespoon maple syrup
Alex’s AP Gluten Free Blend:
2 1/2 cups brown rice flour
2 cups sorghum flour
1 1/3 cups tapioca starch
1/2 cup potato starch
1 1/2 cups sweet rice flour
2/3 cups cornstarch
4 teaspoons xanthan gum
Preheat oven to 425 degrees. Fill a large pot with salted water and bring to a boil.
Bake sweet potatoes until tender, 40-‐45 minutes. Scoop out the flesh and mash in a bowl. Measure 2 cups of the mashed sweet potato and place in a bowl. To the sweet potatoes add ricotta, salt, cinnamon, nutmeg, and pepper and mix to combine. Add the flour and mix until fully incorporated. The dough should be sticky and hold together. Divide the dough into thirds. Generously dust your cutting board with extra gluten free flour. Take one section of dough and roll it into a 1-‐inch log. Cut the log into 1-‐inch pieces and place on a baking sheet dusted with gluten free flour to prevent sticking. Repeat with remaining dough.
Add gnocchi, in batches, to boiling water being careful not to overcrowd, and cook 3-‐4 minutes or until they float. Remove to a bowl and tent to keep warm. Continue to cook remaining gnocchi.
Sage Brown Butter Sauce:
In a skillet melt the butter over medium heat. Once melted add the sage leaves and let them begin to fry. Season with salt and pepper. When the butter begins to brown and the sage leaves crisp slightly add the gnocchi and toss to coat. Finish with the maple syrup. Spoon gnocchi into a serving dish and garnish with Parmesan.
We made these Bloody Mary’s, too! (They look good, don’t they? They were! And believe it or not, they have Wholly Salsa inside! See the recipe here. ….You can thank me later!)
Watch Alex on The Hungry Youtube Channel and make sure to follow Wholly Guac on Facebook and Twitter! You can also go to EatWholly.com for additional Wholly Guacamole and Wholly Salsa recipes!
Here’s a great re-cap of our day!