Have you ever made your own gnocchi? Sweet potato gnocchi is really easy to make and it tastes SO good, they're like little pillows of heaven. After you try this you'll never want to buy packet gnocchi again!
This made about 4 serves and I froze some of it for later use. To freeze I put it into a container before cooking it so when I want to make some more I'll simply pull out of the freezer and cook it up which only takes about 10 mins. When adding the flour do it gradually, you basically want it to form a dough that you can roll out on the counter to form a rope shape so you can cut it. So if you add the flour slowly while mixing you might find that you need to use less.
I had this with a garlic and buttery sage sauce with pine nuts and served with some kale which was absolutely delicious but you can have any sauce you like.I also love to serve this with some baby spinach. The vegan butter is optional, some days I just like to use a little olive oil.
RECIPE:
For the sweet potato gnocchi: 1 large sweet potato, or 2 medium 2 to 3 cups plain flour (or more if needed) 1 tbsp olive oil 1/2 tsp salt
To serve: 1/2 bunch fresh kale or baby spinach 1/4 cup pine nuts 1/2 cup vegan butter 1 tsp sage 2 cloves garlic, minced
1️. Peel & chop potatoes. Boil them under they’re soft and tender, then transfer to a bowl and mash. 2️. Add the olive oil, salt and flour. Keep adding flour gradually as you mix the dough with your hands until it’s less sticky and can be rolled like regular dough. 3️. Cut into sections and roll into thin ropes. Cut into small pieces. 4️. Bring a pot of water to the boil and cook the gnocchi until they float to the top (this happens very quickly) drain. 5️. Heat a tiny bit of olive oil in a pan and add the gnocchi. Pan fry them on a low to medium heat for 5-10 mins until they’re golden and starting to brown on the sides. Remove from the pan. Put aside. 6️. In the same pan add the chopped kale or spinach and heat & mix just for a minute to soften. Transfer to serving bowls. 7️. In the same pan, add the butter and garlic, cook for a minute then add the sage and pine nuts. Stir and cook on a low heat until pine nuts start to brown. Add the cooked gnocchi back to the pan and stir to coat. Transfer to serving bowls, on top of the kale/spinach. ENJOY!
