Sweet Potato Gnocchi with Kale and Herbs
Ingredients
- 2 Medium Sweet Potatoes
- 1 3/4 -2 cups (219-225 g) Flour (depending on how large the potatoes are so start with less)
- 1 tsp (5 g) of Salt
- 1 1/2 tsp (7.5 g) of Rosemary
- 1 1/2 tsp (7.5 g) of Thyme
- Pepper to taste
- 1 1/2 cups (177 g) finely chopped Kale
- 2-3 Tbsp (30-45 g) of Vegan Butter
- Vegan Parmesan for serving
Preparation
Bake the sweet potatoes with their skin on for 45 to 55 minutes at 375 degrees or until a fork pierces completely through. Once cooled enough to handle, remove the skins and mash really well, removing any fibrous parts.
In a large bowl combine the mashed sweet potatoes with the flour, salt and 1/2 teaspoon each of thyme and rosemary. Combine until there is no more flour left and a dough that can easily be handled is formed.
On a dry lightly floured surface, roll the dough on itself a few times. Form a disc that is about 1 1/4 inch thick. Cut the disc into 8 pieces.
Roll out each of the eight pieces into long snake-like shapes. Cut into about 1 inch pieces and using a gnocchi paddle or fork roll each piece down to form the grooves.
Place the gnocchi in salted boiling water and remove them about 30 seconds after they have floated to the top.
Melt the butter in a large pan and quickly sauté the chopped kale. Add the cooked gnocchi and the rest of the fresh herbs and season with salt and pepper. Cook until heated through. Serve with grated Parmesan.
