If I had to choose a favourite food group, I would pick gnocchi. Yes, I do believe it is worthy of having its own food group. It can be extremely adaptable and is suitable for so many different cuisines, albeit Italian in origin.
In this recipe, I want to show gnocchi’s versatility by making it with a different type of starch – sweet potato. Its natural sweetness works extremely well with a roasted pepper sauce and a pokey salsa verde.
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Servings: people
Equipment:
Ingredients:
Gnocchi
- 500 g Sweet potato
- 60 ml Oat milk
- 200 g Spelt flour
- 2 tbsp Nutritional yeast
- 2 tsp Salt
- 1/2 tsp Black pepper
- 1/4 tsp Nutmeg
- 1 handful Fresh parsley
Roasted Red Pepper Sauce
- 3 Red peppers you can be extra lazy and use pre-roasted peppers from the jar
- 400 g Tomatoes
- 2 cloves Garlic
- 1 tsp Agave
- 1 tbsp Lemon juice
- 1 handful Fresh basil
- Rapeseed oil for roasting
- Salt to taste
- Black pepper to taste
For serving
- Vegan salsa verde or vegan pesto
Instructions:
- Roast the sweet potato in the oven at 200c for 30-40 mins (or until soft)
- Peel and mash the sweet potato whilst still warm
- Then mix in the milk, nutritional yeast, seasoning, nutmeg and parsley
- Gradually add in the spelt flour and knead until it reaches a dough like consistency
- Set the dough aside whilst you make the sauce (this should be left for about 40 mins)
- Roast the peppers and tomatoes with the garlic cloves (keep skin on) at 200c for 30 mins or until slightly charred
- Pop the garlic out of their skins and place in the blender, along with the rest of the roasted veg and the remaining sauce ingredients
- Blend until smooth
- Taste the sauce and season further as required
- Put the final sauce into a saucepan to keep hot until you come to serve
- Separate the gnocchi dough into four balls and roll out in to long sausage shapes and then slice the sausages into 1cm by 1cm thick rounds
- If you have a gnocchi ridger, shape the rounds, if not you can use the rounds straight away (if you find the mix too gloopy and hard to handle, either add a little more flour or rub the outside of the gnocchi with oil to make it easier to handle – the liquidy consistency is good for the texture though)
- Heat up some oil in a frying pan, chuck the gnocchi into the pan and fry off until the outsides are crispy and have a really nice golden colour and the insides are cooked, but still soft – this usually takes about 5-10 minutes
- Serve up with the heated sauce and splodge on as much salsa verde as you desire, along with some fresh herbs (I like to use basil or parsley)
Notes
If you don’t fancy making your own gnocchi you can sub it for this pre-made fresh vegan pumpkin gnocchi.
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