Purple Sweet Potato Gnocchi [Vegan]

Without creative cooking, pasta’s potential can quickly dwindle, leaving even the most ardent enthusiasts craving something more. To mitigate the risk of culinary monotony, consider mixing things up by varying the pasta’s hue, type, shape, or filling – a simple yet effective way to keep meals fresh and exciting. This innovative recipe utilizes the vibrant hue of purple sweet potatoes to craft a striking gnocchi dish that not only tantalizes the palate but also captivates the senses with its Instagram-worthy presentation.

Contents

Purple Sweet Potato Gnocchi [Vegan]Boiling water and a pinch of patience are all you need to get started with these fluffy vegan gnocchi. To make this sweet potato delight, gather the following:Bake the purple sweet potatoes at 400°F (200°C) for about an hour, or until they’re soft and easily pierced with a fork. Let them cool down completely before peeling and mashing in a large bowl. Add 1/2 cup all-purpose flour, 1/4 teaspoon salt, and 1 tablespoon olive oil to the mashed sweet potatoes. Mix everything together until you get a sticky dough. Wrap it in plastic wrap and let it rest for at least 30 minutes to allow the gluten to develop. Divide the dough into 4 equal pieces and roll each piece out into a long rope. Cut the rope into 1-inch (2.5 cm) pieces, which will be your gnocchi. Bring a large pot of salted water to a boil and cook the gnocchi for about 3-5 minutes, or until they float to the surface. Use a slotted spoon to remove them from the boiling water and top with your favorite vegan sauce and some fresh parsley leaves.

Purple Sweet Potato Gnocchi [Vegan]

Boiling water and a pinch of patience are all you need to get started with these fluffy vegan gnocchi. To make this sweet potato delight, gather the following:

1 large purple sweet potato
1/2 cup wheat flour
1/2 teaspoon salt
A pinch of nutmeg
A pinch of black pepper

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Bake the purple sweet potatoes at 400°F (200°C) for about an hour, or until they’re soft and easily pierced with a fork. Let them cool down completely before peeling and mashing in a large bowl. Add 1/2 cup all-purpose flour, 1/4 teaspoon salt, and 1 tablespoon olive oil to the mashed sweet potatoes. Mix everything together until you get a sticky dough. Wrap it in plastic wrap and let it rest for at least 30 minutes to allow the gluten to develop. Divide the dough into 4 equal pieces and roll each piece out into a long rope. Cut the rope into 1-inch (2.5 cm) pieces, which will be your gnocchi. Bring a large pot of salted water to a boil and cook the gnocchi for about 3-5 minutes, or until they float to the surface. Use a slotted spoon to remove them from the boiling water and top with your favorite vegan sauce and some fresh parsley leaves.

Cook the sweet potatoes in the microwave on high for approximately 10-12 minutes, or until they’re tender and easily pierced with a fork. Bake them in the oven for about an hour, should you prefer a more traditional approach; however, the microwave method remains significantly faster. Combine the seasonings in a bowl, mashing them together until well incorporated, then set aside to allow for cooling.
Once the sweet potato has reached room temperature, gradually incorporate flour to prevent lumps from forming. To avoid making the gnocchi tough and rubbery, use minimal additions. Add just sufficient flour to enable a smooth and manageable handling of the dough, ensuring it does not cling excessively. Split the dough into two equal portions, then roll each portion into a lengthy, slender cylinder. Slice the ingredients into uniform half-inch cubes using a sharp knife.
To cook gnocchi, simply boil them in salted water for approximately 3-5 minutes, or until they float to the surface, signaling they’re fully cooked.

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