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  • AutorenbildIndoora

🧺🥔 Homemade Vegan Gnocchi - with potatoes and sweet potatoes



Hello, dear friends,



This recipe appears in the section, "The Forest Woodcarver," which also shows me carving a potato masher as the main utensil for this recipe!


You can watch the original video (from The Dandelion Pact) here: A kitchen that smells of wood, garlic and homemade pasta 🧺🥔 S2E6.


RECIPE

Ingredients


Gnocchi:

  • 1 kg potatoes and sweet potatoes

  • 1 tbsp salt

  • 2 1/2 cups all-purpose flour

  • More flour for dusting


Sauce:

  • 2 cups tomato sauce

  • 1 medium onion, chopped

  • 2 cloves garlic, chopped

  • 1/4 cup almonds, chopped

  • 2 tablespoons olive oil

  • Dried oregano, salt and pepper to taste


Instructions


Prepare the Gnocchi:


  1. Peel and boil the potatoes and sweet potatoes until they are tender. Allow them to cool slightly, then mash them.

  2. Add salt and gradually mix in the flour until a soft dough forms. The dough should be soft but not sticky.

  3. On a floured surface, roll the dough into long ropes about 1.5 cm in diameter.

  4. Cut the ropes into 2 cm pieces to form the gnocchi.

  5. If desired, use a fork or a butter paddle to press each piece lightly to create ridges.



Prepare the Sauce:


  1. In a pan, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté until the onion is translucent.

  2. Add the chopped or ground almonds and cook for another minute.

  3. Stir in the tomato sauce and cook for about 10 minutes.

  4. Season with oregano, salt and pepper to taste (or any other condiments you enjoy).



Cook the Gnocchi:


  • Bring a large pot of salted water to a boil. Add the gnocchi in batches and cook until they float to the surface, about 2-3 minutes.

  • Remove with a slotted spoon. Add a bit of the sauce to the bottom of a serving bowl or tray. Toss the cooked gnocchi in the sauce and add the rest on top.

  • I also boiled some broccoli to serve on the side.


I hope you enjoy making and savouring this hearty, comforting dish!


With love,

Indoora

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