Tuesday, July 22, 2014

Vegan Sweet Potato Gnocchi

This recipe does not fall into the "under 30 minutes or less" category.  There is a lot of inactive cooking time for the sweet potatoes, so if you're a busy mama like I am, you may want to save this one for the weekend or a day when you have an extra set of hands! For containing just two main ingredients, I certainly wasn't prepared for the fact that I wouldn't be joining my family at the dinner table because I would be busy boiling more batches of gnocchi. Next time I will do a few more steps in advance!

I also couldn't get a final gnocchi pic tonight so please use your imagination!!

Recipe adapted from Chef Chloe's cookbook

Ingredients
2 large red-skinned sweet potatoes (about 2 lbs)
1 tsp salt
1/2 tsp ground nutmeg
1/4 tsp ground pepper
2 cups whole wheat pastry flour + more for rolling
1/4 cup vegan butter, divided

Instructions
Preheat the oven to 400 degrees. Using a sharp knife, poke several holes in each sweet potato. Bake them whole until tender. Depending on their size, this could take anywhere from an hour to an hour and a half. They will be soft to the touch when tender on the inside.

When the sweet potatoes are cooked, slice each one open immediately to release steam and let cool slightly. Scoop out the flesh and put through a potato ricer or pulse in a food processor.
Place the potatoes in a non-stick skillet heated over medium heat. Cook for 10 minutes, or until some of the liquid has cooked off. Transfer to a bowl and let cool.

Add salt, nutmeg, and pepper to sweet potatoes. Add flour, 1/2 cup at a time, mixing well with a spoon to combine. Once a soft, slightly sticky, dough has formed divide it into six portions. Generously flour the work surface and your hands. Roll each portion of dough into ropes about 1/2 inch in diameter. Each rope will be approximately 7 to 9 inches long. Dip a sharp knife in flour and cut each rope into 1-inch long pillows.

Fill a medium saucepan with heavily salted water and bring to a boil.  When the water in boiling, reduce heat to a gentle simmer and gently drop in the gnocchi, about 20 at a time. The gnocchi will float to the surface in about 4 minutes.

While the gnocchi is boiling, heat 2 Tb of the butter in a saute pan. Using a slotted spoon, immediately transfer the gnocchi to the skillet of butter sauce. Let cook, turning frequently, for 1 to 2 minutes. You will have to do this in several batches, until all the gnocchi are cooked. Serve immediately.


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