Mushroom Bean Rice
Ingredients
- 2 small/medium sweet potatoes
- t 1-inch pieces
Preparation
Roasting the sweet potatoes and scooping out the flesh once they are cooked makes for a sweeter gnocchi. I boiled them for this recipe as it’s faster but you can do either.)
Peel and chop 2 small/medium sweet potatoes into about 1-inch pieces
Add to saucepan and cover with cold water. Bring to a boil before reducing heat and cook about 15-20 minutes until just fork tender
You don’t want to overcook or you’ll lose all the sweetness from the sweet potatoes.)
Drain and transfer to mixing bowl with 1/2 cup almond (or preferred) milk
Use potato masher to mash until very smooth
Add 2 tbsp nutritional yeast, 1 tsp salt (or to taste), 1/2 tsp black pepper and mix well
Gradually add 1-1/2 cups all-purpose flour
Use hands to incorporate flour until dough forms
If too sticky, add a little more flour. Let dough rest about 10-15 minutes. Transfer dough to floured surface and cut into 4 equal parts using pastry cutter or sharp knife
Roll each part into strands about 1/2-inch thick
Cut strands into desired gnocchi-sized pieces
Cook in boiling water and remove with slotted spoon once gnocchi rises to surface. Brush gnocchi with a little olive oil and bake on lined sheet at 400F until crispy, about 15 minutes