Sweet Potato Vega Gnocchi is a tasty and simple version of Italian gnocchi. It’s easy to make and is simply yummy. Enjoy! To make your gnocchi fluffy with sweet potato, use a variation of soft flours. In this recipe, we have used chickpea flour and baking powder.
Sweet Potato Vegan Gnocchi
Nutritional Benefits: Sweet Potato has many benefits in Ayurveda. It is very nutritious, helps satisfy hunger, and supports vital functions in the body, including the heart. It is also used as a tonic for the spleen. It balances the Pita and is beneficial to the Vata. I cup of steamed or baked sweet potato provides you with 400 percent of your vitamin A recommended daily intake and about 50 percent of your vitamin C recommended daily intake. These two vitamins play an important role in boosting your immunity which is especially important during the flu season. It also contains manganese, a mineral that aids collagen production, therein boosting bone and skin health. Sweet potato also contains potent antioxidants, minerals, and fiber that support your digestive and heart functions.
- 1 cup cooked white yam, skinned and mashed
- 1 cup sweet potato, cooked and puréed
- 1 cup rice flour
- 2 cups chickpea flour
- 1 tbsp agar-agar
- 1/4 cup coco butter
- 1/4 cup olive oil
- 2 tsp salt
- 2 tsp fresh sage and thyme
- 1/4 cup soaked cashew nuts, ground
- 1 tsp whole white pepper, crushed
First, we will make the sweet potato chickpea dough for the gnocchi. Mix the sweet potato, white yam, rice flour, chickpea flour, baking powder, and salt in a large bowl.
Mix this well using your hands until it forms into a loose ball. Do not knead the dough like bread.
Add more flour as necessary and mix in very gently. The dough should not be very sticky, nor should it be firm like pasta or bread dough.
You want the dough to be fluffy and pliable enough to shape into a large log.
Before you start making the gnocchi, boil water in a large pot and add enough salt to make it salty. Let this simmer while you make the gnocchi dumplings.
To make the gnocchi, spread some flour on a large work surface and have a cup of chickpea flour ready.
Before you cut the dough, log, dab flour on both sides of the knife to prevent it from sticking to the dough.
Roll out the dough until it's at a 1-inch thickness in diameter, and then cut the log of dough into equal pieces.
Add a dash or two of olive oil to the water to prevent them from sticking together, while you boil the gnocchi.
Using a metal spatula, gently pick up a few gnocchi at a time and drop them into the water. You can increase the heat to a rolling boil, cook the gnocchi until they float, and remove them gently with a large slotted skimmer or spoon. Work with small batches to prevent them from sticking to each other.
Sauté gnocchi in coco butter or normal butter: When all the gnocchi is made, heat the butter over medium-high heat until it stops frothing. Add enough gnocchi to the pan to cover it in one layer. Make sure they don't stack against each other to allow even cooking.
Sprinkle half the sage over the pan. Cook for another minute and serve on a plate or tray.
Pour a layer of any sauce of your choice on a tray or plate, and lay the cooked gnocchi on it. Then pour some more sauce on top of the gnocchi, be generous.
Serve as soon as they're all done, dusted with black pepper, truffle salt, and vegan parmesan.
2.7g Saturated fat
Keep warm in the oven: If you have to do this in several batches, keep the finished gnocchi on a baking sheet in the oven set on Warm.