It's almost Fall y'all

Here in the Florida, the temperatures might not be getting any lower but we are gearing up for a transition into Fall and a tiny bit of cooler weather. This means a lot of things like pumpkin flavored foods and Halloween movies on TV but for us on the farm, it means planting has begun!


Our summer season was slow just like a lot of other farms in the area but we are well underway with seeding our Fall crops and we could not be more excited! Right now in our garden, we have planted sweet potatoes and summer squashes. Tomatoes, radishes and peppers are about to be transplanted and baby lettuces have been seeded!

You will be able to find all these yummy veggies and more in our farm boxes starting in November and in our farm store! We will be posting some great recipes to go along with them too. Since we already had our first harvest of sweet potatoes and have another one coming up soon, our first recipe is a delicious 2-ingredient sweet potato gnocchi!

2-Ingredient Sweet Potato Gnocchi

Recipe by Savory Tooth (click to see her post)

Prep Time 15 minutes

Cook Time 15 minutes


Servings 2 servings

Calories 193 kcal


  • 2 large sweet potatoes (totaling at least 1 pound) or 1 cup mashed

  • 1/2 cup all-purpose flour


  1. Prick each sweet potato a few times with a fork. Microwave them until fork-tender, 5 to 10 minutes. Set aside until cool enough to handle, 15 to 30 minutes.

  2. Slice each sweet potato in half and use a spoon to scoop out the insides, and discard the skins. Use a potato masher or fork to mash the insides. Measure the volume of mashed sweet potato that you have. You need 1 cup of mashed sweet potato so reuse or compost what is left after that.

  3. Spread out the mashed sweet potato in a thin layer on your working surface. Evenly distribute flour over the sweet potato layer. Starting at one end, use fingers to mix the sweet potato and flour to form a dough, making your way to the other end as the flour and sweet potato are incorporated into a dough ball. Do not knead any further after a dough ball is formed.

  4. Divide the dough ball into 4 pieces. Take a piece and form a long log about 1/2 inch wide, rolling it along your working surface if it gets sticky. Cut the log into pieces about 1 inch long, which will be the individual gnocchi pieces. Optionally, use a fork to press grooves into each gnocchi. Repeat for the other 3 dough pieces. In total, you should have about 40 gnocchi pieces.

  5. Boil water in a large pot. Add gnocchi to the boiling water. Cook until the gnocchi floats to the surface and is cooked through, a few minutes. Transfer the gnocchi to a plate and serve with sauce.