Nothing goes better together than the feeling of approaching summer and Mediterranean delicacies from the superfood kitchen. Hereafter, you’ll find a simple recipe for my fantastic vegan sweet potato gnocchi.
Recipe for two:
Ingredients:
– 1 large Sweet potato (approx. 300g)
– About 150g flour of your choice (I’m using Chnöpflimehl von der Migros)
– 2 tsp. nutritional yeast (optional)
– 1 pinch of Turmeric powder
– Salt & pepper to taste
– Coconut oil (or any other heat resistible plant oil)
– 1 handful of cherry tomatoes
– 1 twig of Rosemary
How to use Nutritional Yeast
Nutritional yeast is a faithful companion in the vegetarian and vegan cuisine. I usually use nutritional yeast as a cheese substitute on pasta or to flavour sauces. The taste is slightly salty and cheese. Nutritional yeast has many valuable ingredients and is rich in vitamins B1, B2, B5, B6 and folic acid. They also contain vegetable protein. I’m using the following for my dishes: Hefeflocken von Alnatura.
Preparation of the Gnocchi
Wash the sweet potato, cut it into pieces and boil in unsalted water until soft. Drain and mash the sweet potato with a fork into a fine mash.
Pour the puree into a large bowl, season with nutritional yeast, turmeric, salt & pepper and mix well. If you are prone to high blood pressure, use less salt or leave it out altogether and add a little more nutritional yeast to your mixture. Then, add enough flour so that the dough is no longer too sticky. Make sure, however, that you use as little flour as possible. Chill the dough for approx. 20 minutes – this will make it easier to mould the Gnocchi later.
Traditionally, the Gnocchi dough is formed into a roll and then cut into pieces. You can also do this with the sweet potato dough, but you will need to use a little more flour.
Alternatively, take small portions of the dough with a spoon, shape them into small balls and then roll them briefly in the flour – this makes the Gnocchi stick together less.
Heat some coconut oil in a large frying pan and fry the cherry tomatoes until their skins burst open slightly. Now add the rosemary and reduce the heat. Remove the tomatoes from the pan and set aside. Now fry the sweet potato gnocchi in the pan until golden brown on all sides. Arrange them on the plate and add the rosemary tomatoes.
Enjoy and happy cooking! ❤️