Sweet Potato Gnocchi with Tomato Cream Sauce
Once upon a time, I was wandering around Trader Joe’s when I spotted a dish in the frozen food isle called Sweet Potato Gnocchi. I’m a big fan of sweet potatoes and Italian pastas, so of course I grabbed it–only to find that it was not vegan. Sigh.
So, I made my own Sweet Potato Gnocchi, and although I can’t compare it to TJ’s version, I have to say it turned out really good. Plus, my version is made from just a few ingredients, fresh, and vegan. This recipe is so delicious, it’s sure to be a hit for everyone, vegans and meat-eaters alike. It does take some preparation time, but it’s a pretty simple recipe, and so worth the time!
Sweet Potato Gnocchi
Serves 4 – 6
- 2 medium sweet potatoes
- 1 1/2 c whole wheat flour (gluten free types would work too)
- 2 T dried basil
- 2 T oregano
- 1 t salt
- 1 t garlic powder
- Peel your sweet potatoes and chop up into smaller cubes. Place potato chunks in a pot of cold water, and bring to boil on a stove. Let potatoes cook for 25-30 minutes, until you can easily pierce them with a fork. Drain and mash potatoes until there are as few lumps as possible.
- In a medium bowl, mix together the flour and seasonings. Make a well in the center of the mixture and add in sweet potatoes, slowly mixing together to form a smooth dough. Add more flour if needed (the dough will be a little sticky).
- Dust your hands and a flat surface with more flour. Take sections or the dough and roll into a 1/2 inch thick rope, then cut the rope into 3/4 inch long pieces. Pinch the ends of each piece to form an oval ball, and press with the edges of a fork to get a striped design on one side. The pieces will expand a little when they’re cooked.
- Drop the gnocchi in batches into heavily salted boiling water. When the gnocchi pieces float to the surface, scoop them out with a slotted spoon and place a in serving bowl.
- 1 14 oz can tomato sauce
- 2 T dried basil
- 1/2 c nondairy milk (coconut will make it creamier!)