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I don’t know about you, but being stuck at home is giving me all kinds of wanderlust. Italy is on my list of places to visit as soon as it’s safe to travel again! If you’ve browsed through our vegan recipes, you’ve probably noticed we share a lot of pasta posts. I just can’t help it; Plant Perks makes the BEST creamy pasta sauce and can be used in pretty much any recipe that calls for cheese. Most of our vegan pasta recipes call for boiling a box of noodles, but I decided to go totally homemade with this one. We’re making sweet potato gnocchi from scratch!
Before you freak out and hit that back button, I promise that you can do this. Making sweet potato vegan gnocchi isn’t difficult, and a lot of us have extra time on our hands these days anyway. All you need to make the actual vegan gnocchi is some baked or boiled sweet potato, salt, and flour.
Getting the proper ratio of wet ingredients to dry ingredients is critical for successful gnocchi making. The less moisture there is, the less flour you have to use, and the more pillowy and soft your vegan gnocchi will be. I recommend baking the sweet potato until very soft and letting it cool so excess moisture evaporates before you get started.
Scoop the sweet potato flesh into your food processor and add flour as needed until a loose ball of dough forms. I used about two cups of flour; you won’t want to use much more than that if you can help it. The dough should be moldable, but not sticky.
Then, divide the dough into three chunks and roll each into a skinny “snake” shape. Slice into 1-inch pieces and boil. That’s it! Meanwhile you can sauté some veggies in a skillet with olive oil and garlic (yum). To throw it all together, add the cooked gnocchi to the veggies and stir in the Smoked Gouda Cheeze Spread. You might need to add a splash of water to the skillet make the sauce creamy and stirrable. Serve with a sprinkle of vegan parmesan for a delicious “date night” dinner at home!
Peace.Love.Plants.
Tiffany
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View More Vegan Recipes
Sweet Potato Vegan Gnocchi with Veggies Recipe
Spinach & Artichoke Vegan Stuffed Shells Recipe
Cheesy Weeknight Vegan Butternut Squash Pasta Recipe
Creamy Vegan Garlic Noodles Recipe
Vegan Cacio e Pepe Recipe
Serves 4
Ingredients
- 1 cup cooked sweet potato (about 2 medium sweet potatoes)
- 1 teaspoon salt
- 2 cups all purpose flour (plus more as needed)
- 2 teaspoons olive oil
- 1 teaspoon minced garlic
- 2 cups broccoli florets
- 2 big handfuls of baby spinach
- Pinch of salt and pepper
- ½ container Plant Perks Smoked Gouda Cheeze Spread
- Vegan parmesan, for topping
Instructions
- Scoop the cooked sweet potato flesh into the bowl of your food processor and blend until smooth. Add the salt and then add the flour a half cup at a time. Pulse until a loose ball of dough forms – don’t over-mix!
- Transfer the dough to a clean work surface and split into three evenly sized balls. Working one at a time, roll the dough between your hands to make long, skinny “snakes” about 1-inch in diameter. If the dough keeps slipping on your work surface, wipe the surface with a damp paper towel – this should help.
- Use a knife to cut the dough into 1-inch pieces. Transfer the pieces to a baking sheet so you can easily bring them over to the stove.
- Bring a pot of heavily salted water to a boil. Carefully drop the gnocchi into the boiling water and cook for 6 minutes. The gnocchi should float after about 4 minutes but I like to boil them a little bit longer. Drain the gnocchi and set aside.
- Warm a teaspoon of olive oil in a large skillet over low heat. Add the minced garlic and sauté until fragrant, about a minute. Add the broccoli and cook until bright green, 3 to 4 minutes. Finally, add the spinach and sauté until wilted, another minute more. Season the veggies with a pinch of salt and black pepper and scoop into a bowl.
- Add the remaining teaspoon of olive oil to the skillet and warm over medium heat. Add the boiled gnocchi to the skillet and sauté for a few minutes to heat through. Scoop the Smoked Gouda Cheeze Spread into the skillet and add a splash of water. Gently stir the gnocchi to coat it in the sauce. Pour the cooked veggies into the skillet to join the gnocchi.
- To serve, divide the sweet potato gnocchi between two plates. Finish it off with a sprinkle of vegan parmesan and a few twists of black pepper.
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peace. love. plants.
