Sweet Potato Gnocchi w/ Chopped Kale & Herbs
Sweet Potato Gnocchi w/ Chopped Kale & Herbs
Gnocchi or little potato dumplings are really much easier to make than I remember which means I should be making them more often! Typically made with white starchy potatoes like yukon or gold but are delicious with sweet potatoes. I love the color contrast and heartiness of the kale but spinach or other greens wouold be yummy too.
Serves 2
Ingredients
2 Medium Sweet Potatoes
1 3/4 -2 cups ( 219 -225 g) Flour (depending on how large the potatoes are so start with less)
1 tsp (5 g) of Salt
1 1/2 (7.5 g) tsp chopped Rosemary
1 1/2 (7.5 g) tsp chopped Thyme
Pepper to taste
1 1/2 (177 g) cups finely chopped Kale
2-3 (30-45 g) Tbsp Vegan Butter
Vegan Parmesan for serving
Directions
1. Bake the Sweet Potatoes with their skin on for 45 -55 minutes at 375 or until a fork pierces completely through. Once cooled enough to handle, remove the skins and mash really well (remove any fibrous parts).
2. In a large bowl combine the mashed sweet potatoes with the flour, salt and 1/2 tsp each of thyme & rosemary. Combine until there is no more flour left and the dough can easily be handled.
3. On a dry lightly floured surface, roll the dough on itself a few times. Form a disc that is about 1 1/4” thick. Cut the disc into 8 pieces
4.Roll out each of the eight pieces into long snake like shapes. Cut into about 1” pieces and using a gnocchi paddle or fork roll each piece down to form the grooves.
5. Place the Gnocchi in salted boiling water and remove them about 30 seconds after they have floated to the top.
6. Melt the butter in a large pan and quickly sauté the chopped kale. Add the cooked gnocchi and the rest of the fresh herbs and season with salt & pepper. Cook until heated through. Serve with grated vegan parmesan.
