Dish 2: Sweet Potato Gnocchi
Of all the pastas, gnochhi are probably the easiest to make. They require no special equipment or skills and you can even make small quantities of them from leftover mashed potatoes. All these babies are is a glorified dumpling, and dumplings are surprisingly versatile!
I pulled out my neglected cheese grater, selected the side with the large circles, and began grating my sweet potatoes. If you have a potato ricer (lucky!), feel free to use that.
- 2 C grated roasted sweet potato
- 1/4 C pesto
- 1 tsp sea salt
- 2 T nutritional yeast
- 2 1/2 – 3 1/2 C unbleached all-purpose flour
Combine first 4 ingredients with 2 C flour and knead until incorporated. Add flour 1/2 C at a time until dough holds its shape and is only slightly sticky. Turn the dough out onto a floured surface and shape into a rough square. Using a butter-knife or bench scraper, cut a portion of dough.
Roll into a long log about as thick as your thumb. Cut little gnocchi “pillows” about every inch along the log.
You can leave the gnocchi as they are, or, use your thumb to press them against the tines of a fork. One side will have an indentation from your thumb, the other will be ridged. Or, you can do it hurriedly by simply mashing the fork against the gnocchi on the countertop. Set aside your gnocchi on a floured surface. Continue cutting dough, rolling logs, cutting pillows, etc., until you’ve used all the dough. If you’d like, you can freeze some of the gnocchi by placing them in a single layer on a floured or parchment-lined baking sheet. Just put them in the freezer overnight and put the frozen gnocchi in a container the next day.
To cook the gnocchi, bring a pot of salted water to a boil, then reduce to a simmer. Add the gnocchi 10-15 at a time, giving a gentle stir to ensure they don’t stick to the bottom of the pot. Gnocchi are done when they float to the top. Use a slotted spoon to remove them.
Drizzle with a little olive oil, top with vegan parmesan or your favorite sauce and enjoy!
What happens to these gnocchi? Tune in tomorrow!