Ingredients
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Method
Prep 20 > Cook 10 > Serves 3
- Prick sweet potato with a fork a few times & microwave until soft, about 7-10 min. (opt. bake sweet potato in oven for 50-60min)
- Peel sweet potato, scoop out the flesh into a bowl and mash until smooth.
- Add optional nutritional yeast/ parmesan & salt. Mix until well combined.
- Add the flour and knead gently but don’t over knead it or the dough will get sticky. Add more flour if needed but try to add as little as possible to get fluffy and soft gnocchi.
- Transfer the dough to a floured working surface, form it into a flat ball and cut into quarters. Take a piece and form a long rope, rolling it along your floured surface. Cut the rope into 3/4-inch (2 cm) pieces.
- Bring a large pot of salted water to the boil, add the gnocchi, and cook until the gnocchi float to the top of the water. Drain and optionally, toss with a little olive oil to prevent sticking.
- Now you can continue making the recipe to serve them immediately, or refrigerate the gnocchi to serve them later, or freeze them for further meals.
Pan-fried Sweet Potato Gnocchi, with Garlic, Tomato & Spinach:
- Add 1 minced clove of garlic to a large non-stick frypan with a little bit of olive oil and sautéed for 1 min.
- Then add cherry tomatoes (halved), 2 handfuls of Spinach & the gnocchi.
- Cook until spinach is wilted and gnocchi starts to go crispy.
* This Recipe was inspired by Bianca Zapatka's vegan sweet potato gnocchi recipe which you can see if you click the link below:
https://biancazapatka.com/en/2018/10/21/vegan-sweet-potato-gnocchi/