Mushroom Bean Rice Burgers and Crispy Gnocchi

Ingredients

  • sweet potatoes
  • 1/2 cup almond (or preferred) milk
  • 2 tbsp nutritional yeast
  • 1 tsp salt (or to taste)
  • 1/2 tsp black pepper
  • 1-1/2 cups all-purpose flour

Preparation

  1. Roasting the sweet potatoes and scooping out the flesh once they are cooked makes for a sweeter gnocchi

  2. I boiled them for this recipe as it’s faster but you can do either

  3. Peel and chop 2 small/medium sweet potatoes into about 1-inch pieces

  4. Add to saucepan and cover with cold water

  5. Bring to a boil before reducing heat and cook about 15-20 minutes until just fork tender

  6. You don’t want to overcook or you’ll lose all the sweetness from the sweet potatoes

  7. Drain and transfer to mixing bowl with 1/2 cup almond (or preferred) milk

  8. Use potato masher to mash until very smooth

  9. Add 2 tbsp nutritional yeast, 1 tsp salt (or to taste), 1/2 tsp black pepper and mix well

  10. Gradually add 1-1/2 cups all-purpose flour

  11. Use hands to incorporate flour until dough forms

  12. If too sticky, add a little more flour

  13. Let dough rest about 10-15 minutes

  14. Transfer dough to floured surface and cut into 4 equal parts using pastry cutter or sharp knife

  15. Roll each part into strands about 1/2-inch thick

  16. Cut strands into desired gnocchi-sized pieces

  17. Cook in boiling water and remove with slotted spoon once gnocchi rises to surface

  18. Brush gnocchi with a little olive oil and bake on lined sheet at 400F until crispy, about 15 minutes

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