Tonight I made a sweet potato gnocchi recipe from allrecipes.com. It turned out okay, but I blame its meh flavor on the bland sweet potato, not the recipe. Either way, I don’t think I’ll make gnocchi again because it’s somewhat labor intensive, and it’s not tremendously better than what I can buy at the grocery store.
The alfredo sauce, however, is worth writing about. It was delicious. I had seen several recipes on Pinterest for alfredo sauces using plain Greek yogurt (or light sour cream) instead of heavy cream and butter. A lot of times, the “healthy substitutes” on Pinterest are just bad all around, but I had a feeling they were onto something with this Greek yogurt alfredo sauce. Greek yogurt is a great ingredient and works well as a substitute for many things (like sour cream). So, here’s my recipe (loosely based off of one posted by Iowa Girl Eats).
Despite turning out less thick than desired, and a little lumpy, this recipe is a keeper. I can figure out how to make it smoother the next time.
Alfredo Sauce made with Greek Yogurt
- 1 or 2 tablespoons olive oil
- 2 cloves garlic (crushed)
- 2 tablespoons flour
- 1 cup chicken stock
- 1/2 cup plain greek yogurt
- 3/4 cup parmasan cheese
- Salt and pepper to taste
- Add oil to a pan. Once it’s hot, add 2 cloves of crushed garlic. Saute the garlic for a minute or two, until it starts turning brown.
- Stir in flour, whisking continuously for about one minute until it starts to bubble.
- Slowly whisk in the chicken stock, incorporating the flour and reducing lumps.
- Add the yogurt, salt and pepper. Let simmer for a few minutes, continuing to stir, until thick.
- Stir in parmasan cheese, and remove from heat