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Sweet Potato Gnocchi with a Roasted Red Pepper Sauce and Pistachio Salsa Verde

Vegan Italian Inspired Dish
Prep Time1 hr
Cook Time1 hr
Course: Main Course
Cuisine: Italian
Keyword: Gnocchi
Servings: 4 people

Ingredients

Gnocchi

  • 500 g Sweet potato
  • 60 ml Plant-based milk
  • 200 g Spelt flour
  • 2 tbsp Nutritional yeast
  • 2 tsp Salt
  • 1/2 tsp Black pepper
  • 1/4 tsp Nutmeg
  • A handful of parsley

Sauce

  • 3 Red peppers you can be extra lazy and use pre-roasted peppers from the jar
  • 400 g Tomatoes
  • 2 Garlic cloves
  • 1 tsp Agave
  • Juice from 1/2 lemon
  • Handful of basil
  • Oil for roasting
  • Seasoning to taste

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)