This gluten-free and vegan gnocchi is made from sweet potato and served with cherry tomatoes and arugula. The recipe hails from The Minimalist Vegan and looks yum and surprisingly simple! Check it out.
Total Time: 1 hour, 15 min | Serving Size 2-3
Ingredients
- 2 medium-sized sweet potatoes
- 2-3 cups all-purpose gluten-free flour
- 400 grams cherry tomatoes
- 2 handfuls of arugula (rocket)
- Salt for seasoning
- Pepper for seasoning
- ¼ – ⅓ cup olive oil
- 1 clove of finely chopped garlic (optional)
Instructions
- Fork the sweet potatoes to let out steam when baking. Place on a baking tray lined with unbleached baking paper. Turn the oven on 180 degrees and bake for around 40-50 minutes or until soft enough for mash.
- Peel the potato and place in blender with 2 cups of the flour and season. Blend until smooth. If the consistency of the dough is not sticking together well yet and has a doughy texture, add more flour and blend again.
- Place the cherry tomatoes seasoned with a little olive oil, salt and pepper in the oven using the same tray from the sweet potato and bake for about 5-10 minutes until they soften and ooze tomato juice.
- Sprinkle some flour on the bend and roll break a large handful of the dough and roll into a long 2-3cm thick log.
- With a knife, cut the gnocchi into 3cm pieces and set aside to cook. Continue rolling out and cutting the rest of the dough.
- Bring a big pot of water to a boil. Place around 20 pieces is and wait until they float to the top. They should cook for another 30 seconds to 1 minute before they are done. Taste one and get a feel for how long each batch will take. (Note: As you are cooking the gnocchi, add a little olive oil to the batch that you have cooked and toss through. This will stop them from sticking to each other.)
- Once the tomatoes have been roasted, squish them a little to make sure that all the seeds and tomato juice come out when tossing them through the cooked gnocchi. Add the garlic and toss through again.
- Add the rocket on top and drizzle a little olive oil and season to taste.
Photo Credit: The Minimalist Vegan
