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

by @miss_gruenkern ðŸ’› Recipe:
For the Sweet Potato Gnocchi:â €
1 medium/large sweet Potatoâ €
1/4 cup unsweetened almond milk (or other plant milk)â €
1.25 cups all-purpose flourâ €
1 tablespoon nutritional yeastâ €
1/2 teaspoon saltâ €
1/4 teaspoon black pepperâ €
1/8 teaspoon nutmegâ €
â €
Instructionsâ €
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.â €
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.â €
Add flour. Using a large spoon, stir to combine. Knead with your hands for a minute or so until a soft dough forms.â €
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.â €
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).â €
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.â €
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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