Vegan sweet potato gnocchi

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Ingredients

Sweet potato gnocchi:

  • 1 big sweet potato (about 600 g)
  • 170 g (gluten-free) flour * (+ more for dusting)
  • 2-3 EL nutritional yeast or vegan Parmesan cheese (optional)
  • 1/2 tsp salt
  • 2 tablespoons vegan butter (to fry)

Oven tomatoes:

  • 250 g cherry tomatoes
  • 1-2 tbsp olive oil
  • Salt and pepper to taste
  • 3-4 cloves of garlic

toppings:

  • 4 tablespoons of pine nuts
  • fresh herbs of choice

Instructions

Sweet potato gnocchi:

  • Pierce the sweet potato a few times with a fork and bake in the microwave for about 7-10 minutes until soft. (Optionally bake for about 50-60 minutes in the oven).
  • Then peel the sweet potato, place in a bowl and stomp. Add yeast flakes / Parmesan + salt and mix. Now add the flour and knead into a dough. Only knead until everything has joined, otherwise the dough becomes sticky. If necessary, add more flour, but try to take as little as possible to make soft gnocchi.
  • Place the dough on a floured work surface, shape into a loaf and quarter.
  • Roll the pieces into long finger-thick rolls and then cut into 2 cm pieces.
  • Now you can either cook it like this, or work in the typical gnocchi groove pattern.
  • To make the gnocchi pattern, place the gnocchi on top of the forks and gently roll your thumb over the fork (see pictures in the text above).
  • Bring a large pot of salted water to a boil, let the gnocchi slide in and cook until the gnocchi float on the water surface (about 2-3 minutes). Then drain and, if necessary, drizzle with a little olive oil, so that they do not stick together.
  • Now you can either continue with the recipe to serve right away, or put the gnocchi in the fridge to serve later, or you can freeze it.

Roasted gnocchi with roasted tomatoes:

  • Place tomatoes and garlic on a baking tray or in a flat casserole dish. Drizzle with olive oil, salt and pepper and mix everything. Distribute juxtaposed and roast in preheated oven at 200 ° C for 15-20 minutes.
  • Roast the pine nuts in a small pan without additional oil. Then set aside.
  • Heat the butter in a large pan over medium heat until lightly sizzling. Add the gnocchi and fry until browned and crispy. Season with salt and pepper.
  • Serve the fried gnocchi with roasted oven-tomatoes. Sprinkle with pine nuts, vegan Parmesan cheese and freshly chopped herbs as desired.

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