A while back I talked about the amazing sweet potato biscuits I had at the completely gluten free restaurant ‘Posana Cafe’ in Ashville, North Carolina; and did a blog post trying to recreate them (here) so I don’t have to drive 7 hours every time they sound good (which is VERY often). The same goes for the ricotta gnocchi lobster mac and cheese I split with my husband that night, it was the stuff dreams are made of….but seemed a little labor intensive to make at home (which explains why it took me so long to try to recreate it). However, now that I’ve been making gnocchi pretty regularly, (see my recipe here) I realized it doesn’t take much to toss it in cheesy tomato sauce with some lobster! Plus if you pull this off (which is secretly very easy) it’s impressive!


My recipe for sweet potato gnocchi

2 Tbsp olive oil
2 Tbsp butter
1 Tbsp minced garlic
1 15oz can tomato sauce
1 15oz can diced tomatos
1/2 cup heavy cream
1 cup grated parmesan cheese
2 cups pre cooked chopped lobster meat
Salt and Pepper to taste

Prepare and cook sweet potato gnocchi from above recipe.

Heat olive oil and butter over medium heat in a large skillet. Add garlic and cook until translucent. Mix in tomato sauce, diced tomatoes, salt and pepper; stir until warmed, then add cheese, heavy cream and pre cooked lobster meat. Once cheese has melted, remove from heat and toss with the prepared gnocchi.
*Optional: Place in baking dish or ramekins, top with extra parmesan and broil until cheese is golden and bubbly.




In the summer I can (and have) made a meal out of mountain green beans, tomatoes with salt and pepper, and Ohio sweet corn, with a huge glass of iced tea or lemonade. Those flavors just scream summer to me. Traditionally this recipe is cooked with a big ham hock (and by traditionally I mean when my mom or Mammaw would make it) but since I have been trying to cut down on the amount meat I eat, I wanted to find a way to keep this dish vegan without losing the smoky flavor that makes it so amazing. Simmering the green beans with olive oil and chipotle chili powder definitely gave me the flavors I remembered, and some friends who taste-tested couldn’t believe there wasn’t pork anywhere in the recipe! Serve this up as a side or, like me, just make a meal out of it!


2 pounds fresh green beans, cut into 1-inch pieces
2 Tbsp extra-virgin olive oil
1 tsp chipotle chili powder
1 1/2 tsp salt
1/2 tsp pepper
16 new potatoes (do not peel) cut into 1 inch cubes
1 red onion, diced

Place green beans in a large pot or Dutch oven, pour in enough water to cover the green beans. Add olive oil, chipotle powder and salt and pepper. Bring to a boil then reduce heat to a simmer, cover and cook for an hour. Check occasionally to make sure the green beans are still covered, add water as needed.
Add the potatoes and onion and cook, uncovered, for 30 minutes, or until the potatoes are tender. Enjoy!