Sweet Potato Vegan Gnocchi
When I was younger, I thought gnocchi is an exquisite dish that requires a lot of preparation and a long list of ingredients. I won’t even mention how difficult was for me to even say that word! So, when I finally visited Italy and discovered what gnocchi are made of, I wanted to recreate it! And because of the fact, I come from a country where potatoes and flour are the staples ingredients, I knew how to do that. And I did it with a twist because for my vegan gnocchi I used sweet potatoes.
In Poland we have a really similar dish called “kopytka” and even though they are not as pretty and tiny as gnocchi, kopytka are absolutely delicious- well they are made of potatoes and flour, c’mon. So, I was pretty confident how to prepare them.
How to prepare vegan gnocchi?
When I made gnocchi for the first time, I was struggling because I boiled russet potatoes and I didn’t drain them properly so it added a lot of moisture. Then, I had to add more flour and the texture became super gooey and it was not a pleasant experience to eat it.
But last time, I wanted to add extra twist to my vegan gnocchi and made them from baked sweet potato. I baked it without any oil, I simply cut it in half and threw it to the oven for around 20 minutes until soft. Sweet potato caramelized its’ sugars and got rid of the excess of water.
So, if you are preparing your gnocchi like me, allow sweet potato to cool a little bit and peel it. Then, mash it with a potato masher to a fluffy and airy consistency without any clumps. Then, mix it with a flour and salt, and knead the dough. If it is too sticky, add more flour but try not to over knead it because in the end your gnocchi will be too gooey.
*If you however, don’t have time to bake potatoes and you are boiling them, please make sure that potatoes are completely drained and dry*
Once the dough is nice and soft, start rolling it into two rolls and cut it in 1 cm squares. You can boil it as it is or if you wish to have a nice shapes and want to learn hot to ridge gnocchi then… Don’t ask me how to do it because I still can’t! It doesn’t matter what shape will it be, it will be still delicious.
Boiled or fried gnocchi?
Gnocchi has to be always boiled and then you pick if you want to eat it as it is with some sauces or fry it. I fried my gnocchi in a splash of olive oil, garlic and smoked paprica. At the end I added frozen spinach and let me tell you that this combination is an explosion of flavors. You just have to try it. And the next day, I added some harissa paste while I was refrying them so the flavors were even more intense.
How to store boiled gnocchi?
You can store it in the container in the fridge for up to 2 days (later is too hard to chew) or freeze it. First, allow gnocchi to cool and sprinkle it with some flour so nothing will stick to it. You can always layer your freezing bag with parchment paper for extra safety.
Whenever you are ready to eat frozen gnocchi, boil them for 3 minutes and voila!
Sweet Potato Vegan Gnocchi
- Baking Tray
- Large Bowl
- Large Pot
- Large Pan
- 800 g Sweet Potato
- 2 cups All Purpose Flour
- ½ tsp Salt
- 4 tbsp Olive Oil
- 8 cloves of Garlic
- ¾ tsp Smoked Paprica
- 1 handful Spinach
- Preheat the oven to 220°C. Wash and cut sweet potato lengthwise, place them on a baking tray and bake for 20 minutes until soft.
- Once sweet potatoes are soft, take them out of the oven and let them cool. Remove the skins and mash them until smooth with a potato masher.
- Start with adding a half of the flour, mix the dough well and and the rest. Add salt and knead the dough until the consistency is not too sticky.
- Roll the dough into 2 rolls and cut it into 1 cm squares. You can add any shape you want to gnocchi.
- Boil gnocchi in salted water in a large pot. Wait until gnocchi will float and boil it for additional minute.
- You may eat it as it is or: On a large pan heat up olive oil and fry chopped garlic with smoked paprica. Add boiled gnocchi and fry it until golden. Add spinach and cook it for another minute.