Sweet Potato Gnocchi with Gorgonzola, Caramelized Onions and Pepitos

I have been feeling completely uninspired lately. I’ve been feeling like I make the same old things, and as much as I love food, I wasn’t feeling very excited by anything I have been cooking. Well, inspiration comes at the weirdest times for me.

Picture this…Friday night, worn down by the week, wishing we could go out for pizza but oh, we ate pizza the night before. Feeling guilty because we ate pizza the night before and because of the amount of fresh produce and cooked chicken in the fridge going to waste. Kids are hungry. I’m hungry. Daddy is working late. On the counter lies a package of Gia Russo Sweet Potato Gnocchi that is about to expire (I had taken it out of the pantry earlier that day to remind me I had to do something with it)…

The outcome of this madness: a delicious meal!!

Sweet Potato Gnocchi with Gorgonzola, Caramelized Onions and Pepitos

2 TB Olive Oil
2 TB Butter
1 lg Sweet Onion, sliced
salt and pepper to taste
1/4 cup Pepitos (toasted pumpkin seeds)
1 pkg Sweet Potato Gnocchi (I used Gia Russo)
2-3 oz of crumbled Gorgonzola cheese
pinch of freshly ground nutmeg

Heat oil and butter in nonstick skillet. Add sliced onions, salt and pepper (warning: don’t add too much salt…cheese and pepitos are salty so you won’t need much at all) and slowly cook until browned and soft. Add pepitos to onions. In a large pot, bring water to a boil and add gnocchi to water. Once gnocchi floats to top (2-3 minutes) they are done. Using a large slotted spoon, add gnocchi and a little pasta water (a few tablespoons) to skillet and toss to combine. Turn off heat and add Gorgonzola cheese and nutmeg. Toss, add fresh ground pepper to taste. You can garnish with additional pepitos if you like.