Some Germans really have their difficulties in pronouncing these, the best try will probably sound more like “Gnodschi”. These do not really belong to the pasta family because the dough is traditionally made from potatoes instead of durum wheat. Check out the pictures of these delicious, hearty-sweet, orange mini dumplings and make sure you give them a try!
You can make them gluten free really easily by using either a gluten free flour mix or grinding up some buckwheat etc. yourself using your high speed blender.
My relationship with those sweet roots is split. I find it very unfortunate if food has such long transport routes, but in the UK the climatic conditions for sweet potatoes are unfortunately anything but favorable. However, there is a new variety that grows here as well, Sainsbury’s sometimes have organic ones that are indeed from the UK. I do not want to give up their tasty sweetness so for me that is that is really good news.
|Prep time||Cook time||Total Time|
|20 min||60 min||80 min|
The recipe below is for four – to cook it, the rule would 1 liter of water and 10 g of salt per 100 g of pasta.
…for the Gnocchi
- 4-5 small baked sweet potatoes
- 4 tbsp nutritional yeast
- 1 tsp nutmeg
- 1 tbsp salt
- 1 tsp ground black pepper
- 175g (glutenfree rice) or spelt flour
- 2 tbsp of tapioca flour (this is a personal preference as I like them rather chewy than soft but you can also use the same amount of soya flour)
- 2 flax eggs (3 tbsp of ground flax seeds, 6 tbsp water – left to soak for 5mins)
…for the Sauce
- 4 strands of chopped fresh spring onions
- 200g mushrooms
- 2tbsp vegan margarine
- 1 handful fresh parsley
- 2 tbsp of capers
- 1/2 tsp ground black pepper
- Optional: 1/4 cup vegan white wine, vegan parmesan cheese to sprinkle on top (you can make it in less than 5 mins following this recipe)
- Preheat oven to 220 ° C. Use a fork to pierce the sweet potatoes all around several times and place in a baking dish. When I bake some bread in the oven I just put them in as well, they need about an hour in the oven to become really soft, then I place them in the fridge to cool down until I use them. Using a sharp knife, cut the sweet potato lengthwise and scope out the inside with a spoon and add into a bowl.
- Add Salt, nutmeg and pepper. Add the flour and mix well with the kneading hooks of you hand mixer until a soft, slightly sticky dough is formed. If you touch it it should not stick to your hands if it does add more flour until it doesn’t anymore.
- Flour the work surface and your hands. Form the dough into a bowl. Seperate into 4 and form them each into a long, thin roll.
- Now it is time to make the sauce which won’t take longer than 10mins: clean and slice the mushrooms and spring onions. Place the margarine in a pan and add the veggies and capers, season with herbs and pepper and let simmer on medium temperature after adding the wine.
- Meanwhile, cut the dough toll into about 1 cm thick pieces. Use a fork to make them prettier 🙂
- Then, bring salted water to the boil.
- Carefully place (I’d recommend doing 2 batches) them into the boiling water for about 4 minutes.
- Once the gnocchi are floating up to the surface, they are finished and ready to take out of the water with a ladle.
- Put them into the pan with the veggies and let them soak up all the flavours for a minute or so
- Buon Apetitto!
P.S. You can also try my pistachio pesto (picture below) that goes really well with them, I’ll add the recipe in a bit.