Sweet Potato Gnocchi

Sweet Potato Gnocchi (8)

For the final recipe from Raddish KidsHarvest Party crate, it was time to turn to the earth for sweet potatoes!

Before Travis joined me in the kitchen, I prepared a batch of vegan ricotta. You can also purchase non-dairy ricotta at the store, but it can be hard to find. In a blender: combine 1 (14-ounce) package firm tofu, 3 tablespoons lemon juice, 2 tablespoons olive oil, 1 teaspoon garlic powder, 1 teaspoon dried oregano, and 1 teaspoon dried basil; process until smooth and refrigerate until ready to use.

To prepare the gnocchi, place 1 large sweet potato in a pot and cover with water. Bring to a boil, then continue to cook for 30 minutes, until very tender.

Immediately transfer to bowl of ice water until cool. The peel will now slip right off. This was a neat way to show Travis how quickly different temperatures can transform an ingredient!

Travis loved the next step: grating the sweet potato. Save 1 cup for this recipe and reserve any remaining potato for another use.

Sweet Potato Gnocchi (1)

In a bowl, combine the 1 cup sweet potato, 1 and 1/4 cups flour, 1/4 cup vegan ricotta, 1/3 cup vegan Parmesan shreds, 1/4 teaspoon nutmeg, and 1 teaspoon salt.

We were skeptical this would form into a dough, but it comes together almost like magic once you begin to knead it.

Sweet Potato Gnocchi (2)

Divide the dough into 4 portions. Roll each into a rope that is about 18 inches long (practically like playing with playdough!) and cut into about 18 pieces.

Sweet Potato Gnocchi (3)

Bring a pot of water to a boil and add half of the gnocchi pieces. Cook for 3 minutes, until they float to the top.

Meanwhile, melt 4 tablespoons Earth Balance butter in a large skillet over medium heat. Add 3 sage leaves; cook for 1 minute and then discard the sage.

Sweet Potato Gnocchi (4)

Add the cooked gnocchi to the sage butter with a slotted spoon. Repeat with the remaining gnocchi, then serve!

Sweet Potato Gnocchi (6)

The verdict was unanimous: Travis and little sister Veronika both loved them. Although the buttery sauce is plenty on its own, the kids also liked dipping the gnocchi in a little marinara sauce.

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