As Italian, I always liked pasta. The problem is that Italians cook with white flour and lots of fat! Because I like to eat with the rainbow... I decided to make regular gnocchi colorful. So instead of using white potato, I used sweet potato that is rich in nutrients. The final product was better than expected.
They go well with pesto or tomato sauce. This time I just used homemade vegan butter and vegan Parmesan on top.
Please feel free to serve with any sauce you like.
Ingredients:
They go well with pesto or tomato sauce. This time I just used homemade vegan butter and vegan Parmesan on top.
Please feel free to serve with any sauce you like.
Ingredients:
- 1 medium sweet potato (I used Garnet)
- enough whole wheat pastry flour to knead
Directions:
Cook the potato until soft and mash it.
In a large bowl, combine sweet potatoes and flour and gently work into potato mixture until it is no longer sticky and holds together. Add more flour if necessary. Divide mixture into 4 pieces.
On a well-floured work surface and using floured hands, gently roll each piece into a long rope about 1/2-inch thick. Cut each into 1-inch pieces sliding through the fork's tines to give a little ridges.
Meanwhile, bring a large pot of water to a boil. Add gnocchi and cook until they float, about 3 minutes. Immediately drain gnocchi and serve.
Enjoy!
Serves: 2
