Sweet Potato Gnocchi with Roasted Tomatoes
Ingredients
Sweet potato gnocchi
- 1 large sweet potato (about 600 g)
- 1 1/3 cup gluten-free flour (170 g), plus more for dusting
- 2-3 tbsp nutritional yeast flakes or vegan parmesan cheese (optional)
- 1/2 tsp salt
- 2 tbsp vegan butter
Oven roasted tomatoes
- 250 g cherry tomatoes
- 1-2 tbsp olive oil
- salt and pepper to taste
- 3-4 garlic cloves
Topping
- 4 tbsp pine nuts
- fresh herbs of choice
Preparation
Preparing gnocchi
Preheat oven to 200°C
Bake sweet potato until soft, about 45-60 minutes
Allow sweet potato to cool, peel and mash it
Mix mashed sweet potato with flour, nutritional yeast, and salt to form a dough
Roll dough into ropes, cut into small pieces to form gnocchi, and dust with flour
Bring a pot of salted water to boil, cook gnocchi until they float
Melt vegan butter in a pan and pan-fry gnocchi until golden
Roasting tomatoes
Toss cherry tomatoes with olive oil, garlic, salt, and pepper
Spread on a baking sheet and roast in the oven at 200°C until blistered, about 20-25 minutes
Assembling dish
Toast pine nuts in a dry pan until golden
Serve gnocchi with roasted tomatoes, topped with pine nuts and fresh herbs
