Vegan Sweet Potato Gnocchi in a Spring Onion, Olive Oil, white Wine sauce
At the start of summer, I love eating hearty, with lots of fresh veggies and sweet and savory flavors. This dish is the culmination of this craving. This easy sweet potato gnocchi is slightly salty, and slightly sweet with a great bite. Accompanied with plenty of a high quality olive oil, and quick sauteéd veggies, this meal is fresh and flavorful. To make your own, keep reading.
Tools you may need:
Ingredients:
Gnocchi
For gnocchi, I follow a ratio of 2:1.5 potatoes to flour. The best way to do this is by weight.
(2) 1/2 large sweet potato—mine was about 300g
(1.5) Flour—so I used 150 grams of flour
Optional, 1/2 tsp salt
Sauteéd Fresh Veggies
Spring onion
Vegan Sausage, I make mine from scratch—recipe coming soon
Edamame or Peas
Broccoli
Olive Oil
White Wine Vinegar
Nutritional Yeast
Garlic Powder or minced Garlic to taste
Salt and Pepper to taste
Cayenne, if you like it with a little kick
Instructions
I pressure cook my halved sweet potato wrapped in aluminum foil with very little water in my multicooker Instant Pot for about 20 minutes. Otherwise, I recommend you bake it, wrapped in foil, until very tender. You can boil, but this adds more water,to your potato, which means more flour in later steps.
Once ready, mash thoroughly. I leave the skin on for extra nutrients, but you can remove, if you prefer. In my opinion, you really can’t tell the difference.
In a bowl and on a food scale, add the appropriate amount of flour and salt. Fold until it just barely comes together. You don’t want to over work this; it can make a huge mess.
On a clean, dry surface ( I use a cutting board, but you could also use a countertop), turn out your dough.
Gently pinch to manipulate into a thin log-like shape. Remember, this will be the width of your gnocchi, thin to your preference.
If the dough is sticking to your hands, add flour.
When done, use a sharp knife to slice into roughly even pieces.
Let your sliced dough rest for 5-10 minutes, and bring some salted water to a boil in a small pot.
Drop the gnocchi in one by one to prevent them from sticking together.
Stir once gently to prevent them from sticking to the bottom of the pot. When they are floating, they are done.
Add this to a bowl with extra olive oil.
Toppings:
In a hot pan, add chopped spring onion and sausage and let brown.
Once browned to your preference, deglaze with white wine or white wine vinegar.
Add your seasonings and extra veggies. This is flexible.
If you prefer, you can also choose to sauté your gnocchi with the veggies and mix until everything is well-coated in the sauce
Sauté until everything is your desired tenderness.
Take off the heat and serve.