Beets are sweets
Do you ever have cravings that just won't go away?
Well, I get like that with Beet Chocolate Cake.
I had been craving this dessert for almost a full year now, the last one having been baked for Maddie's birthday last November.
I just had to have one, and last week the weather was just right to start firing up the oven again.
It was everything I remembered: rich, gooey, with the perfect amount of sweetness (I swapped the sugar for maple syrup).
And I didn't even think about the lack of frosting, it didn't need it on account of the extra beets I sneaked in.
In all of my excitement, I must have boiled too many beets, which worked out wonderfully because I was given a recipe from Monique, a CSA client / volunteer extraordinaire, that caught my attention: beet gnocchi.
While gnocchi sounds intimidating, I assure you that, if your beets and potatoes are already cooked, it comes together as quickly as a stir-fry would, especially since the actual cook time is a few minutes in boiling water.
And although you will be receiving potatoes this week, you can be creative and use a small winter squash in your gnocchi instead. It holds just as well on account of its inherent starchiness. It totally can be made vegan too and is still delectable.
So, while intending to cure one craving, I've inadvertently created a new one: gnocchi.