Sweet Potato Gnocchi
Ingredients
- 300g of cooked and mashed sweet potato (about 2 medium potatoes, peeled, steamed and mashed with a fork)
- 120g of buckwheat flour (plus extra for rolling)
- 60g of tapioca flour (or arrow root powder)
- Large pinch of salt
- 4 garlic cloves, sliced finely
- 1 tbsp of vegan butter
- 10 fresh sage leaves, sliced finely
- 1 tbsp of olive oil
- Handful of crushed walnuts
Preparation
Cook the sweet potato by peeling, chopping into cubes and steaming for around 20 minutes or until soft. Mash by hand with a fork or masher. Leave to cool
Mix together the flours and salt in a large bowl. Add the sweet potato and knead until all of the mixture is the same colour and no streaks remain and you have a ball of gnocchi dough
Cut the dough into four and roll into four long sausages. Cut the gnocchis into 2cm pillows with a knife
Add the gnocchi carefully to a pan of boiling water (it’s important that the water is already bubbling before you drop the gnocchis in or they’ll stick together) and wait for a minute or two until they rise to the top of the pan. Scoop them out carefully using a slotted spoon
In a separate frying pan, add the olive oil butter and garlic cloves and sauté on a medium heat. Ad add the sage and sauté for five minutes until they start to go crispy
Add the gnocchi to the pan and fry for a few minutes, turning carefully (the gnocchis will sticks to the pan if you don’t keep turning them). You might have to do these in batches or use a big frying pan. Serve with a sprinkle of walnuts and the vegan cheese