• Rita Winthrop

Sweet Potato Gnocchi [GF/Vegan]

These were a creation waiting to be made. I had talked about making gnocchi half a dozen times before I actually decided to try them. And to be honest, I'm not sure what I was waiting for. They are so much easier than I thought. One of my favorites, I almost always order these when I'm out at a restaurant, and now I know, I can pretty quickly make them at home. Yeah, it takes a little work to get the shape right on the back of a fork, but it was no where near as difficult as you'd think.

These are actually part sweet potato, part cauliflower. I wanted a little moisture from the cauliflower so I could eliminate the need for any added liquid. I start first by boiling a medium sized sweet potato - I left the skins on for the added fiber and nutritional benefits. They get mashed up anyway, so why not? At the same time, I will take a cup of frozen cauliflower and microwave until thawed - about 3 minutes. When the potatoes are done, strain and empty into either a food processor or stand mixer. I then added to the mixture two cups of gluten free flour, 1/4-1/3 of a cup of nutritional yeast and whatever seasonings you like - I did oregano, salt, pepper, dried minced onion and garlic powder. Blend together until a dough forms. It should be a little sticky, but able to roll out.


On your counter, flour surface slightly - roll out the dough and roll into a long snake shape - about 1/2 thick. Cut 1 inch long pieces. This will be the most work you'll have for the whole recipe. Once all rolled and cut, using the back of a fork, roll each piece down to create ridges. Set aside until at least half are done. Once I finish half I start to boil them and while they boil I finish rolling the rest.



In a medium sized saucepan over medium-high heat, bring salted water to a boil - add about 2 teaspoons of salt. Once the water is boiling put about 15-20 (depending on the size of your pan) of the gnocchi into the water. Once they begin floating to the top you'll know they are ready. Let them float for another 30-60 seconds and remove from the saucepan using a slotted spoon. Let cooked gnocchi rest on a dish and continue cooking the remaining pieces.


Once they are all cooked - you are done! You can prepare them with your favorite sauces. I like mine to be a little crispy. If you like them like that, here's how I prepare mine: in my cast iron pan over high heat add olive oil, garlic and a little dairy free butter, brown garlic. Add in fresh gnocchi and brown - will take a few minutes. Add in your seasonings - minced onion, salt, pepper. To then make it a slightly creamy sauce, I'll lower the heat and pour in about 1/3-1/2 of a cup of almond milk. Stirring quickly it'll cook down and make a light sauce. Remove from heat and serve immediately.


Sweet Potato Gnocchi [GF/Vegan]

Prep Time: 30 minutes

Cook Time: 15-20 minutes


Ingredients

  • 1 medium sweet potato

  • 1/2 cup frozen riced cauliflower

  • 1 1/2-2 cups gluten free flour

  • 1 teaspoon garlic powder

  • 1 teaspoon salt

  • 1 teaspoon oregano

  • 1/2 teaspoon dried minced onion

  • 1/2 teaspoon pepper

  • 1/4 cup nutritional yeast

Optional Sauce:

  • 1 tablespoon olive oil

  • 1 tablespoon dairy free butter

  • 1 teaspoon minced garlic

  • 1/3-1/2 cup almond milk

  • 1/2 teaspoon dried minced onion

  • Salt and pepper to taste


Directions

  1. Boil one diced sweet potato. Also thaw the frozen cauliflower by placing in the microwave for about 3 minutes.

  2. In a stand mixer or food processor, place all ingredients and mix thoroughly. With the flour, start first by doing one cup of flour and then add 1/4 cup at a time until the texture is of a dough.

  3. Remove from bowl and roll out into a long snake of about 1/2 inch thick. Cut into 1 inch pieces.

  4. On the back of a fork, roll each piece to create ridges.

  5. Bring water to a boil in a medium sized saucepan and drop 15-20 of the gnocchi in. They are done when they begin to float. Give them 30-60 seconds after they start floating to finish cooking. Remove from water with a slotted spoon and place beside on a plate. A little olive oil will help them from sticking together. Once they are all done the gnocchi are finished. Dress as you'd like.

  6. Optional garlic cream sauce: In a cast iron pan over medium heat, add olive oil, dairy free butter and garlic. Brown slightly. Add in gnocchi and brown. Add in remaining ingredients, lower heat and stir until covered. Serve hot.


xx

Rita

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newport, ri