These flavourful and colourful Roasted Sweet Potato and Garlic gnocchi can be eaten after simply boiling for just a few minutes, but are even better when fried quickly in a little oil.
Rate this recipe!
| Prep Time | 30 minutes |
| Cook Time | 5-10 minutes |
| Passive Time | 30 minutes for cooking the potatoes |
| Servings |
servings
|
Ingredients
- 2 medium sweet potatoes roasted
- 2 medium white potatoes
- 1 cup all purpose flour plus a little more , if needed.
- 1/2 teaspoon salt
- 1 Tablespoon oil optional
- 4-5 cloves roasted garlic
- 1/4 teaspoon black pepper
- 1/2 teaspoon fresh rosemary finely chopped
- 1/2 teaspoon fresh thyme or savoury finely chopped
Ingredients
|
Rate this recipe!
|
Instructions
- Heat your oven to 350 degrees F.
- Cut your sweet potatoes into chunks and brush with a little oil. Place on a piece of parchment paper on a cookie sheet. Bake for 20-30 minutes until tender. Remove skin when cool enough to touch.
- While the sweet potatoes are roasting, wrap a few cloves of garlic, drizzled with a little oil, in tin foil. Let cook beside your sweet potatoes for 15 minutes or until garlic is soft, but not browned. (Cooked for too long, garlic becomes tough and bitter.)
- To prepare your white potatoes, cut into into big chunks, without peeling, and cook in a pot of salted water until potatoes are fork tender but not too mushy.
- When the potatoes are tender, drain off the water and let the potatoes steam dry for a few minutes.
- While both types of potatoes are still warm, put chunks into a food processor, add your roasted garlic and the chopped rosemary and whip until smooth. If you don't have a food processor, just mash well.
- Put warm potato mixture in a bowl and add one cup of flour, along with some salt and pepper, mixing to get a smooth, tender dough that is not too sticky. Add more flour, as required. Taste your dough for seasoning level.
- Once you have a dough that feels workable but still soft, roll a length of dough into a long "snake" about 1/2 inch in diameter and then slice off pieces about 1 inch long. Some people like to roll each piece over a fork to make lines. You don't need to do this, as it is a little time-consuming. They will still taste great!
- I like to put the finished pieces in a single layer on a lightly floured piece of parchment paper on a cookie tray so that they don't stick to each other. If you are going to freeze some for later, put the tray of fresh gnocchi into the freezer so that they freeze separately and then bag them once they are hard.
- Bring a large pot of water to a boil, with a little salt. Carefully drop a layer of gnocchi into the water and let cook until the gnocchi float. This usually only takes a few (4-5) minutes. Gently lift them out of the water with a slotted spoon and put in a bowl with a little vegan butter or some tasty sauce.
- Alternatively, you could toss them directly into a frying pan with a little warm oil. To fry them, just toss, or stir gently until all sides are a little brown and crisp! Add salt and pepper to taste!
- Serve with a quick mushroom gravy, some fresh steamed green veggies and/or a tossed salad. Enjoy!
Recipe Notes
If you want a really quick meal, just buy some gnocchi from the store (check that it is a vegan brand) and enjoy with any vegan sauce or whip up a great vegan gravy!!
