04/13/2023Pasta - Main courses

Vegan Sweet Potato Gnocchi

Name: Vegan Sweet Potato Gnocchi
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 4 serv.
Cuisine: Vegan
Ingredients: 600 g sweet potato; 400 g potatoes; 500 g all-purpose flour; 2 tsp salt; 2 tbsp olive oil; 180 g plant-based margarine; 2 branches rosemary; 1 clove garlic; 1 pinch salt

Batch cooking Blender-free Low budget Italian cuisine

For: 4 serv.Difficulty: EasyPreparation: 15 minCooking: 55 min

I must admit that I don't make homemade gnocchi every four days, as I find it quite tedious to incorporate the flour into the dough. To shorten the preparation time a bit, I don't make the little ridges on the gnocchi, I just leave the pieces as is!

With potato gnocchi, there's much less need to incorporate flour because the flesh is less moist than in sweet potatoes, so I'll leave you my basic recipe here!

Servings

Ingredients

Cups

-sweet potato 600 (g)
-potatoes 400 (g)
-all-purpose flour 500 (g)
-salt 2 (tsp)
-olive oil 2 (tbsp)

For the rosemary butter

-plant-based margarine 180 (g)
-rosemary 2 (branches)
-garlic 1 (clove)
-salt 1 (pinch)

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Steps

Preheat the oven to 180°C (390°F).
Place the whole sweet potatoes and potatoes on a baking sheet and cook for 45 minutes.
After cooling, remove the skin with your hands. Mash the flesh and add the olive oil, salt, and flour.
Divide the dough into 4 and shape into long ropes. Cut the ropes into small pieces to make the gnocchi.
In a small saucepan, melt the margarine with the rosemary and garlic in its skin for 5 minutes over high heat.
Put a pot of water to boil with a pinch of salt and a drizzle of olive oil. Add the gnocchi to it. When they rise to the surface, they are cooked. Drain the gnocchi! Serve with rosemary-flavored butter.