When we think of Italian food, our minds go to dishes like cacio e pepe pasta, margarita pizza, and of course gnocchi. Who can resist those soft pillowy dumplings that create the ideal base for all sorts of rich and hearty sauces? Originally a food of the peasants, now can be found on the menus of most upscale Italian restaurants. We are grateful to Harriet ‘Bo’ Porterfield of Bo’s Kitchen for sharing her sweet potato gnocchi with sage butter sauce with us below. Bo is a UK-based vegan blogger with a gift for food styling and photography. We recently interviewed her on our podcast (listen here) and loved hearing about her journey to adopt a vegan lifestyle, where she draws inspiration from, plus all the mini failures that helped her hone her skills along the way. Bo has a sweetness and approachability that shine through in this interview, give it a listen and enjoy.
You only need a single glance at these pictures to be motivated to get straight into the kitchen to cook. The bright orange pop of color from the sweet potatoes combined with a luscious browned butter sage sauce has our tastebuds throwing a party. Bo makes the potato dough with an all-purpose gluten-free flour but regular flour works great too. She tops the little dumplings with ‘hazelnut cheese’ which is an awesome idea she got from her friend Niki over at Rebel Recipes. It provides that salty crunch you need to complete the dish. As an added bonus, the gnocchis can be frozen and quickly pan-seared when ready for round two. For all the recipe details, head over to her website here and enjoy!
On a separate note, we wouldn’t be doing Bo justice if we didn’t mention how incredible her desserts are. Her savory dishes are wholesome and delicious but it’s obvious she also has a sweet tooth and a real skill for creating gorgeous plant-based sweets. Head over to her site Bo’s Kitchen for the recipes for these delectable treats.
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