This is just the beginning of my gnocchi making infatuation.
It started a few days ago when all I could think about was those little, fluffy pillows and what I could do with them. I have always been a gnocchi lover and often go for the gnocchi (so do most women in restaurants says the chef boyfriend) when ordering. There is just something about pasta made from potatoes that is intriguing. Did that sentence sound totally geeky? Well even if it did, I am not ashamed. Let the gnocchi obsession commence!
Before we start, let me just confess that this was my first time making gnocchi. As I have now mentioned many times, it will not, I repeat, will not, be the last time. It’s just so easy and fun.
I did not want to use eggs to bind the dough for the gnocchi because in my mind, vegan gnocchi was just too good to be true.
And for my first attempt at making (vegan) gnocchi, I am pretty damn happy with the results. They were fluffy and light and tender and everything I hoped they would be.
Ingredients
Makes 2 heaping portions
2 large sweet potatoes
1 C all-purpose flour, plus more as needed
Directions
Pre-heat oven to 400 degrees. Prick sweet potatoes with a fork and bake for about an hour. The potatoes should be very soft.
Slice potatoes open to release the steam and let cool for about 15 minutes.
Scoop out the potatoes and little by little place in ricer. This is my new favorite kitchen appliance. It takes some muscle power, but the potatoes come out in these cute little strands and make the mixture easier to work with.
Generously flour your workspace. Kneed sweet potatoes together on workspace and incorporate flour. Keep adding flour until the sweet potatoes are no longer sticky and can be formed into a ball of “dough”. Unfortunately, this is all about touch, so keep working with the sweet potatoes until they feel right. Try not to over-kneed.
Working in sections, roll out dough into about 1 inch thick logs. Cut into about 1-2 inch pieces.
Place gnocchi into a pot of simmering water. The gnocchi will be done once it floats to the top. Be patient, this could take a few minutes.
Once fully cooked, how you serve the gnocchi is in your hands. Be creative! I added homemade pesto and a few tabs of butter. It was heaven in a bowl.
