Sweet potato gnocchi is just as good, if not better than regular gnocchi. Enjoy the chewy, slightly sweet pieces of pasta along with their nutritional benefits. Furthermore, the best part about making your own gnocchi from scratch is that you can make it gluten-free by swapping out regular flour for a gluten-free option.
Ingredients
- 1 large sweet potato
- ¾ cup whole wheat flour
- ½ tsp salt optional
- ¼ tsp ground nutmeg optional, fresh is best
- ¼ tsp 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 half an inch thick. Cut into ¼ 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.
Keep your gnocchi topping simple:
3 cloves minced garlic, 1 tablespoon 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 toppings.