2 small to medium sized sweet potatoes
1/4 cup jalapeno kitehill cream cheese
1/4 cup (and a little extra to sprinkle) of whole wheat flour
3 cups broccoli florets
2 cups sliced mushrooms
1/2 cup of vegetable broth
3 tbsp of olive oil
1 tbsp minced garlic
salt and pepper
Using a knife, poke holes into the sweet potatoes. Get damp paper towels and wrap the sweet potatoes. Microwave for 5 minutes. Use an oven mitt to remove the sweet potatoes from the microwave. Slice them and scoop out the inside of the sweet potatoes and place them in a bowl. Add in the jalapeno cream cheese and fold into the sweet potatoes. Then sprinkle in the flour a little bit at a time until a dough has formed. On a clean surface sprinkle some of the flour. Use your hand to take some of the dough and roll it out onto the floured surface. It should look like a log. Then cut the sweet potato rope every 1/4 inch. Do this until all of the dough is gone- you may have to re-flour your surface.
Bring a small pot of water to a boil and drop in your gnocchi. Cook until the gnocchi are about to rise to the top (40 seconds). Do not leave them for too long in the pot or they will start to dissolve. When you remove them from the pot spray or drizzle a little olive oil over them so the do not stick together. At this point you can either put them in the fridge/freezer for later, or you can cook them up for dinner.
In a medium sized pan pour in the vegetable broth and bring it to a boil. Then add in the broccoli and mushrooms and cover to steam. Cook until they are tender. Add in the garlic at the very end and set aside. Either using the same pan or another one pour in 1 tbsp of olive oil. The heat should be about medium to medium high. Drop in some of the gnocchi (you want to do this in batches) and cook until each side becomes browned (about 30 seconds to 1 minute on each side). Do this until all of the gnocchi is cooked.
Spoon out the vegetable mix and top with gnocchi and some salt and pepper!