Gnocchi Isn't Just Scrumptious Comfort Food, It Is Also Easy To Make. To Ensure The Gnocchi You Put On Your Table Is Vegan-Friendly, Try This Vegan Sweet Potato Gnocchi Recipe.
Gnocchi isn't just scrumptious comfort food, it is also easy to make. To ensure the gnocchi you put on your table is vegan-friendly, try this vegan sweet potato gnocchi recipe.
Gnocchi isn't just scrumptious comfort food, it is also easy to make. To ensure the gnocchi you put on your table is vegan-friendly, try this vegan sweet potato gnocchi recipe.Sweet Potato Gnocchi
- 1 pound sweet potatoes, peeled, baked until very soft, cooled
- 1-1/2 cups white whole wheat flour
- 1 teaspoon salt
- Freshly ground black pepper to taste
- 1 teaspoon dried Italian seasoning
- 1 tablespoon olive oil
- Egg-free equivalent of 1 egg
- 1 (26-ounce) jar pasta sauce, warmed*
*Cookâs note: My favorite line of tomato sauce products is La Famiglia DelGrosso, which includes Uncle Fredâs Fireworks Sauce, Aunt Mary Annâs Sunday Marinara, Chef Johnâs Tomato Basil Masterpiece, and a few other mouthwatering flavors. Not every tomato sauce is vegan, so check the label before purchase. However, every sauce is made with high quality healthy ingredients, each boasting itâs own signature taste. La Famiglia DelGrosso sauces are available at Whole Foods, Kroger, and other food retail locations for $8 per jar.More tasty vegan Italian recipes!
- In a large bowl, mash sweet potatoesÂ until smooth. Add half of the flour, the salt, pepper, and Italian seasoningÂ to the potatoes and mash together until well incorporated.
- Continue to add flour, mixing until incorporated. Make a well in the center of the mixture and add oil and egg substitute.
- Use your hands to knead wet ingredients into dry ingredients. Knead until mixture no longer feels dry but is moist enough to hold together if you squeeze a handful together.
- If the mixture seems too dry, add a bit of non-dairy milk. If the mixture seems too wet, add 1 tablespoon of flour at a time until desired consistency.
- Dump dough onto a lightly floured surface and flatten it into a rectangle about 1/2-inch thick. Cut it into 1/2-inch strips.
- Cut each strip into 1/2-inch pieces and round each piece with the tines of a fork to form little "barrels".
- Set gnocchi on a baking sheet, cover with plastic,Â and refrigerate for 1 hour or up to overnight.
- Cook gnocchi inÂ a large pot of salted boiling water until they float to the surface, about 5 minutes.
- Remove gnocchi with a slotted spoon and serve with tomato sauce.