Sweet potato gnocchi with mushrooms, onions and spinach, onions and creamy sauce

by @miss_gruenkern 💛 Recipe:
For the Sweet Potato Gnocchi:⠀
1 medium/large sweet Potato⠀
1/4 cup unsweetened almond milk (or other plant milk)⠀
1.25 cups all-purpose flour⠀
1 tablespoon nutritional yeast⠀
1/2 teaspoon salt⠀
1/4 teaspoon black pepper⠀
1/8 teaspoon nutmeg⠀

Peel the sweet potato and cut into 1 inch chunks. Add to a medium-sized pot and cover with cold water. Bring to a boil. Boil for 15-20 minutes, or until fork tender.⠀
Once the sweet potato is done, drain water and add sweet potato to a large mixing bowl. Add almond milk, nutritional yeast, salt, black pepper, and nutmeg. Using a masher or hand mixer, mash until very smooth.⠀
Add flour. Using a large spoon, stir to combine. Knead with your hands for a minute or so until a soft dough forms.⠀
Place dough onto a lightly floured work surface. Using your hands, roll out sections of the dough into long “snakes”. With a sharp knife, cut into 1-inch “pillows”. Roll the pillows on a fork to form ridges in the dough.⠀
Bring a medium/large pot of salted water to a boil. Drop 10-15 gnocchi at a time into the water. Once they start to float, boil for an additional 2 minutes (about 5 minutes total).⠀
Using a slotted spoon, remove boiled gnocchi. You can add cooked gnocchi directly to a pan with heated olive oil to crisp or you can serve them soft. Cook additional gnocchi in boiling water as desired. Serve warm with desired sauce.⠀
Store remaining uncooked gnocchi in the freezer in an airtight container. You can store cooked gnocchi in the refrigerator for up to a week. Enjoy!

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