Today it will be colorful on the plate! There are sweet potato gnocchi with mushrooms.
If you love Italian cuisine, you can't avoid gnocchi. They are the most popular alternative to pasta. But they taste best homemade.
Because only then they become super fluffy and light.
But because normal is way too boring, you can give the dough a very special touch.
If you're like me and not only love gnocchi terribly but also love sweet potatoes, you'll love this recipe for sweet potato gnocchi.
You'll love these sweet potato toasts!
As you can see: I'm all over the place and I'm sure you will be too after eating :) This time I'll tell you my favorite gnocchi recipe.
It's so great because it's really quick to prepare and the taste is just unmistakably delicious.
Sweet potato gnocchi also bring a lot of variety and color to the table. I serve mushrooms with the sweet potato pasta. But you can also use tomato sauce or sage with olive oil.
If you look quickly at the recipe, you may notice that our gnocchi are prepared without egg and without milk. So it's faster, easier and also suitable for vegans.
Still not enough of gnocchi? Try this pumpkin gnocchi with sage!
The gnocchi
- Are lactose free
- get along without eggs
- Are purely vegetable and vegan
- become super fluffy and soft
- are much easier to prepare than you might think
But let's no longer talk around it, but start directly. Your stomach must be rumbling already :)
Sweet potato gnocchi
Ingredients
- 500 g Sweet potato
- 1 EL vegan parmesan Alternative: Normal parmesan
- ½ TL Salt
- ¼ TL grated nutmeg
- 150 g Whole spelt flour
For the garnish
- 3 EL Olive oil
- ½ Onion
- 2 Garlic cloves
- 200 g Mushrooms
- 1 TL Lemon juice
- Salt and pepper
- 1 handful chopped parsley
Anleitung
- Place the sweet potato whole on a plate and prick it with a knife or fork. Bake it in the microwave for 10 minutes on the highest setting. If you don't have a microwave, bake the potato in the oven for 50 minutes. When the sweet potato is soft, you can move on.
- Peel the potato and put it in a bowl. Mash them with a fork. Let it cool for 2-3 minutes. In the meantime you can grate the parmesan very finely.
- Add the Parmesan cheese, salt and nutmeg to the sweet potato mixture. Mix the ingredients thoroughly before slowly adding the flour. Caution: Do not knead too long, otherwise the dough will be really sticky! Chill the dough for 15 minutes. Meanwhile, bring a large pot of salted water to a boil.
- Flour the work surface and form 2-3 rolls from the dough. Cut 1-2 cm pieces from the roll and form balls from them.
- Roll the balls over the tip of the forks.
- Turn down the boiling water and wait until it stops bubbling so much. Put the sweet potato gnocchi in the hot water, put the lid on the pot and wait until the gnocchi float to the surface after about 3 minutes.
- Take them out of the water and let them drain.
For the garnish
- Fry the gnocchi in a pan with 1 tablespoon of olive oil. When they are hot, take them out of the pan.
- Chop onion, garlic and mushrooms. Fry garlic and onion with olive oil.
- Add the mushrooms. Fry them hot and mix in the lemon juice. Season with salt and pepper.
- Stir in the gnocchi and at the very end the parsley.
Notes
- 45.1 grams carbohydrates
- 7.2 grams protein
- 10.0 Gram fat
Nährwerte
For those wondering what vegan parmesan has lost in the gnocchi and what it actually is: it is a mixture of yeast flakes, garlic powder and finely ground Cashews*. The nutty flavor goes perfectly with the sweet potatoes.
Mega tasty: gnocchi from curd *low carb
What you need to know about molding sweet potato gnocchi
First of all, don't be upset if you prepare them for the first time and they don't turn out so nice. Because in terms of taste, they are still a blast.
This dough has a slightly different consistency than a normal gnocchi dough. It is softer and deforms more quickly. Therefore, it may happen that the small orange dough pieces are visually not the highlight.
You can place conventional gnocchi on a board and simply press a pattern into it with a fork. The sweet potato gnocchi will tend to get squished and flat. Therefore, it's easier if you hold each piece in your fingers and roll it over the tines of the fork.
You should dip the fork in flour beforehand so that the dough does not stick to the tines.
Sweet curd gnocchi with apricot jelly
Attention: Do not use too much flour
You need to knead the flour while the potato is still very warm. If you knead the flour into cold sweet potato, you need more flour. And this will make the dough less fluffy.
If you knead too long, the dough becomes very sticky. Then you need more flour and that leads to the dough becoming very dense. So it loses its lightness.
In short, knead the flour as soon as possible to the hot potato and you get mega fluffy gnocchi.
Prepare and store sweet potato gnocchi
If you're like me and tend to cook too much, you can simply freeze the small dough pieces after cooking. Put them in a tupperware box and put them in the freezer.
These little treats can also be frozen uncooked. To do this, place them on a tray and put it in the freezer. This way they won't stick together later. When they are frozen, put them together in a box with a lid.
Do you already know this delicious sweet potato pumpkin soup?
If you have a craving for sweet potato gnocchi, you can simply add them to hot water when frozen.
But you can also simply prepare the recipe ready-made - that is, cooked and including mushrooms - and then store in the refrigerator for 2-3 days. Since we do not use animal ingredients, the sweet potato gnocchi can easily withstand this.
If you want to prepare the dough but cook it later or tomorrow, that's no problem either. You can store either the dough itself or the uncooked gnocchi in the refrigerator. It's important to use a box or bowl with a lid, otherwise the dough will dry out. But you should prepare them within a day.
Our conclusion
Sweet potato gnocchi are the best invention since there are gnocchi. They taste mega delicious and are very fluffy at the same time. Thanks to the sweet potatoes you get a lot of vitamin E and fiber, which keeps you full for a long time. Your skin and eyes benefit from the beta carotene.
Apart from that, they are super tasty round easy to prepare. Let it taste good! :)
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