OK, so I rarely say this but WOW. Wow wow wow. These were so incredibly yummy. My husband loved them…he normally eats my food and then makes a steak or brings in a pizza. This time, he was totally satisfied with my vegan gluten free healthy fare. (I consider this a major accomplishment).
I found the original recipe on heartbeetkitchen.com (Five Ingredient Sweet Potato Gnocchi) and adapted it to the recipe below.
The first time, I paired the gnocchi with balsamic vegan butter. The second time, I made them with a bit of olive oil and sage. The third time, I made vegan alfredo sauce (out of cauliflower and cashews), recipe here: (Vegan Alfredo Sauce) and they were divine!!
Sweet Potato Gnocchi
- 1 and ¼ cup steamed and mashed sweet potato
- ½ cup millet flour
- ½ cup and 2 tbsp almond flour (I used the dried pulp from almond milk)
- ½ cup cup and 2 tbsp tapioca starch (I use Bob’s Red Mill)
- sea salt (to taste. I used about 1/3 tsp)
- Whisk everything together except for the sweet potato
- Add half of the mashed sweet potato to the flour mixture and knead. Then, add the rest of the sweet potato and knead until a uniform dough.
- If the mixture is too runny, add some more of the flours (almond or millet and tapioca starch.
- Divide the dough into about six balls and roll each piece into a snake-like piece about ½ inch wide.
- Cut individual gnocchi to desired length. (make sure you roll and cut on a floured surface so it doesn’t stick)
- In a large pot of boiling water (brought to medium heat), pour about half of gnocchi in.
- Once they float to the top, leave for another two minutes and remove with a slotted spoon.
- Repeat with the rest of the gnocchi.
- Place the gnocchi on plates (separated otherwise they will stick together) and place into the fridge for 10 minutes.
- Once they have cooled in the fridge, sauté the gnocchi in a heated skillet with olive oil for about 3 minutes on each side. They will become browned and a little crispy on the outside.
- Sprinkle with salt and serve as desired.
*This all sounds much more complicated than it is… don’t be scared!
* served these on a bed of fresh arugula with vegan Alfredo sauce.