Living Rawesome Day #37 Arugula Gnocchi pg. 152 entertaining in the raw
I just got back from Anatomy class. It was not very good for the first half of it. I thought my assignment was due on Wednesday and everyone else turned it in before class tonight. I couldn’t believe it. I was so stressed out trying to finish the lab assignment and trying to take notes for the class at the same time. After lecture was over some students told him they didn’t do it because he said it was due on Wednesday. I was relieved. I will finish it tomorrow. I am really behind because I went away for the weekend. It was worth it though. I will remember my weekend and probably won’t remember the struggling I did tonight in class. I tend to remember all the exciting things in my life and not the challenging times of school. At least not the details of the hard times. I will always remember this trip to Raw Spirit though.
I decided to make the gnocchi tonight. Jason really loves gnocchi. When we first started dating and the first couple of years of our marriage, he would eat gnocchi once a week at least. A whole box of it. Now he doesn’t buy it. I figured I would make my wonderful hubby happy. It has a red pepper sauce, that goes with it. I have to dehydrate the pepper for 12 hours so I did that tonight. This recipe will be perfect with candle light and romantic Italian music;)
I feel like I need to have a romantic dinner with him. I was gone for 2 days but yet I missed him so much. I am hoping tomorrow we can eat together while the kids are at school. If not, we can all have a family dinner.
Gnocchi ingredients
jicama, cashews, sea salt, nutritional yeast, lemon juice, cashew flour, arugula
I chopped jicama before putting it into the food processor. I blended it until it had the consistency of rice. The directions say to strain it. I didn’t because it looked dry enough. I guess it was a mistake, I should’ve tried it even though I thought it looked dry enough. The other ingredients were thrown into the blender with the jicama and blended until it was pasty. It blended very well, probably too well. The gnocchi came out very wet. I had to add 4 times the amount of cashew flour in order to just form the gnocchi onto the parchment paper. By the directions I am assuming they are too wet, because it states that I am supposed to “roll” the gnocchi on the tray to get the appearance of gnocchi. If I were to put the gnocchi on the sheet without my parchment paper, I would have a mess. I scooped the gnocchi out with a baby spoon that my children used while they were really small. It brought back so many memories of them being so little. They are growing so quickly. Christian will be a teenager this year. Pardon the mom moment.
They do resemble gnocchi and they taste incredible. I am sure they will taste 10 times better tomorrow, enjoying them with my favorite man.
