Sweet Potato Gnocchi
Sweet potatoes are a powerhouse of plant based nutrients. Plus, they are a pretty color which looks great on a plate with greens. Gnocchi typically is made with starchy potatoes and flour which is good, but not great. This recipe is great and a whole food, plant based meal that will definitely become a regular meal in your home.
Servings - 2
Ingredients
- 1 large sweet potato (roughly 1 1/2 cups pulp)
- 3/4 cup whole wheat flour (or unbleached all purpose flour)
- 1/2 teaspoon salt (optional)
- 1/4 teaspoon ground nutmeg (optional, fresh is best)
- 1/4 teaspoon fresh cracked black pepper (optional)
Instructions
- Poke holes in the skin of the sweet potato using a fork or the tip of a knife. Microwave, with the skin on, for 10 minutes. Slice open and scoop out the center. Mash well using a fork.
- Add flour and mix using the same fork. Knead for 2-3 minutes on a lightly floured surface. Roll out into a rope that is about 1/2″ thick. Cut into 1/4″ pieces. Lightly roll across the tines of a fork to create grooves.
- Bring 6 cups of water to a boil, reduce to simmer, and carefully place gnocchi in the water. Once they float they are cooked! It is about 1-2 minutes of cook time only.
- You can serve the cooked gnocchi at this stage or you can pan cook/fry them before serving to change the texture. I prefer to pan cook them before serving. See notes for some ideas.
Notes
Keep your gnocchi topping simple:
3 cloves minced garlic, 1 Tbl olive oil, 2 handfuls of raw spinach, and a sprinkle of vegan Parmesan cheese or nutritional yeast. Heat the oil and add garlic. Sauté for 1 minute to cut the rawness of the garlic but not scorch or brown it. Add the spinach and stir until it wilts and is softened. Add cooked gnocchi and sprinkle on the sprinkle things.