No, scrub that, oh my LITTLE PINK days.
I mean, basically yesterday was my first day at my new job (which I am so very, very excited about) and at lunchtime I find out they have all watched all my Little Pink Videos.
Including the one with the melons.
I mean, I think its OK, because they employed me and like me and are being nice to me but oh my days.
I think I’m going to have to spend a little time talking about professional things.
Like blue sky thinking.
(Except they watched the videos before I started, so i reckon they must like some Little Pink Thinking.)
(So maybe I’ll just carry on.)
First one takes some sweet potatoes.
One analyses the core competencies of various cooking methods.
Before deciding that microwaving them would be the most efficient.
And because life is short and I am lazy.
WHEN IT COMES TO SWEET POTATO COOKING.
Finely chop an onion…
Then heat some oil…
And add the onion.
Chop a chilli…
Then add that to the onion…
With a teaspoon of fennel seeds.
Release some sausage from their skins, adding to the onion.
You can pretend you are Freddie Mercury and sing ‘I WANT TO BREAK FREEEEEEEEEEEEE’ the whole time you are doing this.
Obviously, I am FAR too busy thinking about key performance indicators for such a thing.
Mush the freed up sausage meat with a spoon.
Before adding some tomato puree.
Some red wine.
(I forgot to take a picture of the wine. If you don’t know what wine is, WHY ARE YOU READING THIS BLOG?)
Some worcester sauce.
And some water.
Allow to simmer for a while.
While the sauce is doing its thing, prepare the gnocchi.
Scoop the insides from the sweet potato.
Mash the sweet potato with a fork.
Then add some flour.
And some salt.
No salt photo.
We’ve been through this before, people.
Salt apparently helps when you spill aforementioned red wine.
Anyway, PROFESSIONAL SARAH.
Add a couple of egg yolks.
And mix to a dough.
Form the dough into thick sausages and cut into pieces, but DO NOT make sausage jokes.
Sprinkle with a little extra flour.
Bring a pan of water to the boil…
Then add the gnocchi.
Boil until they start floating, which should be about 2 or three minutes.
Drain the gnocchi.
And serve, with the sauce on top.
While pushing the envelope.
Sweet potato gnocchi with a spicy sausage sauce
Serves 2-3. Cooking time 30 minutes.
500g sweet potatoes
200g plain flour, plus extra for sprinkling
1 teaspoon salt
2 egg yolks
4 pork sausages
140g tomato puree
1 teaspoon fennel seeds
1 red chilli
2 tablespoons light olive oil
2 tablespoons worcester sauce
200ml red wine
Salt to taste
1. Prick the sweet potatoes all over and microwave for 5-7 minutes, until soft.
2. Finely slice the onion.
3. Heat the oil over a medium heat and soften the onion for 3-5 minutes.
4. Finely chop the chilli and add to the onion, along with the fennel seeds.
5. Remove the suages from their skins, and add to the onion.
6. Add the water, wine, worcester sauce and tomato puree to the pan.
7. Simmer for 15 minutes.
8. Peel the baked sweet potatoes.
9. Mash sweet potatoes in a bowl.
10. Add the flour and salt to the bowl, mixing well.
11. Add the egg yolks, and mix until a dough is formed.
12. Roll the dough into thick sausage shapes, and chop into pieces about 2cm long before sprinkling with a little extra flour.
13. Bring a pan of water to the boil, and add the gnocchi, cooking for 2-3 minutes until they float.
14. Drain the gnocchi.
15. Serve the gnocchi topped with the sauce.