This dairy-free gnocchi is made from baked sweet potato. It takes a bit of effort, but the end result is well worth it. Perfect Winter “bowl food” that will impress family or guests!

Difficulty
Hard
Prep time
50 mins
Cook time
10 mins
Makes
6 serves

Ingredients:

  • 1.5kg sweet potato, peeled and cubed
  • 4 cloves garlic, peeled
  • 1 tbsp oil
  • 1 cup wholemeal plain flour
  • 1 cup white plain flour
  • ½ tsp salt

How to make:

  1. Toss sweet potato and garlic in oil and then arrange on oven tray. Bake in a moderate oven, 180°C, for 30 mins or until tender but not brown. Cool.
  2. Place cooled sweet potato and garlic in a food processor and process until smooth.
  3. Add pureed sweet potato, flours and salt to a medium bowl. Mix well until it’s a soft dough.
  4. Divide dough into thirds. Roll each third into 2cm wide rolls on a floured surface. Cut each roll into 2cm lengths. Repeat until all dough is done.
  5. Place cut gnocchi onto floured trays and indent with a fork.
  6. Bring a medium size pot of water on to boil. When boiling gently add 10-15 pieces of gnocchi at a time. When all the pieces of gnocchi have risen to the surface this means they are cooked. Remove and drain.
  7. Serve immediately with your favourite pasta sauce.

Tips:

  • Refrigerate until ready to cook
  • Freeze on baking trays, then transfer to container and freeze for up to 2 months
  • Use either orange or purple sweet potato
This healthy recipe was created by the nutrition team at Sanitarium Health Food Company. You can find this one and hundreds more here.
Koshari
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