Vegan Sweet Potato Gnocchi With Garlic Parsley Sauce

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: gluten-free flour

Whole wheat flour adds fiber and nutrients.

vegan parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated cashews

Nutritional yeast is a low-cost option with cheesy flavor.

Preheat the oven to 200 degrees Celsius (390°F) using fan force.

Poke the washed and dried sweet potatoes all over with a fork.

Bake the sweet potatoes for around 45 minutes or until a knife can easily go through them.

Remove the sweet potatoes from the oven and cut them in half lengthways.

Let the sweet potatoes cool for about 10 to 15 minutes.

Weigh out 240 grams of 00 flour and place it on a large flat working surface.

Add 1 tablespoon of nutritional yeast and 1/2 teaspoon of salt to the flour and mix well with your hands.

Once the potatoes have cooled, scrape out the flesh and place it in a big bowl.

Mash the sweet potato using a potato ricer or masher until smooth, or pulse in a food processor.

Add the mashed sweet potato to the flour mixture and start to incorporate it.

Gently knead the dough, adding about a tablespoon of flour at a time until it stops sticking to your hands and the surface.

Line a tray with a tea towel and dust with flour.

Cut the dough into four even pieces and roll one piece into a rope about one inch thick.

Cut the rope into bite-sized pieces for the gnocchi.

Optionally, shape the gnocchi using a gnocchi board or a fork to create ridges.

Let the gnocchi rest for about half an hour to dry out a little.

To make the garlic parsley sauce, peel 12 cloves of garlic and add them to a food processor with 3 tightly packed cups of parsley.

Pulse the garlic and parsley a couple of times to roughly chop them.

Add 1 teaspoon of salt and 3/4 cups of olive oil to the food processor and pulse until desired consistency is reached.

Pour the garlic parsley sauce into a jar and set aside.

Bring a large pot of salted water to a boil.

Using a slotted spoon or spider strainer, add about 10 to 15 gnocchi into the strainer and lower it into the boiling water.

Cook the gnocchi for about 2 to 3 minutes until they float to the top, indicating they are cooked.

Repeat the cooking process with the remaining gnocchi.

If not using sauce immediately, add a little olive oil to the gnocchi to prevent sticking.

Serve the gnocchi with the garlic parsley sauce or any sauce of your choice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens