Vegan Purple Potato Gnocchi
Ingredients
- 2 medium purple or sweet potatoes (2 lb)
- 3 1/3 cups buckwheat groats or brown rice flour, plus extra for dusting
- 1 tsp salt
Tomato sauce
- 1 jar organic no salt added tomato sauce
- 1 Tbsp avocado oil
- A big handful of spinach
- 8 oz mushrooms
- Onions and garlic
- Salt and pepper to taste
Preparation
Preheat oven to 400°F. Prick potatoes all over or make cuts with a knife, cover with aluminum foil, and roast for 1 hour.
Allow potatoes to cool before peeling off their skins.
Mash the potatoes until very smooth.
Stir in the flour and salt.
Spread flour over a surface and roll the dough into long sausage-shaped rolls, then cut into small pieces.
Fill a large saucepan with boiling water, add a bit of salt, and drop the gnocchi in. Cook until they rise to the top, about 2 minutes.
Drain the gnocchi and serve with sauce.
Sauce
Heat avocado oil in a pan over medium heat
Add onions and garlic, and sauté until fragrant
Add mushrooms and sauté until softened
Stir in spinach and cook until wilted
Add tomato sauce and heat for a couple of minutes.
Add the drained gnocchi and mix well
