Vegan Gluten Free Sweet Potato Gnocchi With Peas and Mushrooms

Sweet potatoes are so versatile, and making gnocchi is therapeutic. Why not combine them? Although I am not vegan, I thoroughly enjoy eating plant based. Not only is it good for the environment but it’s down right delicious.

Making gnocchi from scratch might sound intimidating but with a few simple ingredients and a little bit of time you will have amazing home made gnocchi. The trick is not to boil the potatoes, either microwave or roast in the oven. If you boil the potato it will introduce too much water. Also, making sure the sweet potato is very cooked is vital for a great textured gnocchi. If you don’t have a potato ricer , don’t worry, a sieve works perfectly.

If you’re worried about this recipe tasting like coconut because of the sauce, it really doesn’t. I always use Aaroy-D brand coconut milk. They do not use gums or fillers, their packaging is a box rather than a can, and the coconut taste is very mild unlike other brands. The Thai brand is a good second option if you can’t find Aaroy-D

You can use any gluten free flour mix here, but make sure to read the ingredients label, many gluten free flours that I love , like Thomas Keller’s Cup 4 Cup , add milk powder to it. Instead, I use Bob’s Red Mill Paleo flour.

Let’s get rolling….

Gnocchi Ingredients

  • 1 large sweet potato ( approximately 1 lb)
  • 1 ¼ cup gluten free flour ( I used Bob’s Paleo flour)
  • 1 cup vegan ricotta
  • 2 Tablespoons nutritional yeast
  • 1 teaspoon salt

Sauce Ingredients

  • 1 cup diced mushrooms of your choice (I used king trumpet and shitake)
  • ½ cup frozen peas
  • 1/2 cup diced onion
  • 8.5 oz coconut milk (Aaroy D is my preferred brand)
  • Salt and pepper to taste

Instructions

  1. Pierce potato with fork all over. Microwave for 8-10 minutes until very very soft. You can roast it as well, it will take about an hour. Let cool to room temperature. Peel skin off potato and cut into smaller pieces. Do not boil.
  2. In a bowl work potato through a sieve or potato ricer. Add all of the gnocchi ingredients and mix until fully combined. Refrigerate for at least 30 minutes so the dough firms up making it easier to work with.
  3. Flour your surface, place some of the dough onto your work surface and gently roll into a log. Cut into even pieces about 1 inch. At this point you can lay them out on a sheet tray lined with parchment paper and freeze over night, then store in a freezer safe container or bag. Otherwise leave out the amount you want to use for the next step.
  4. In a large pan add onion, peas and mushrooms and sauté on medium with a pinch of salt. You want the onions to sweat and get translucent not to caramelize. Once onions are translucent and mushrooms are soft add coconut milk and pepper, taste and adjust salt. Set aside.
  5. Boil a pot of salted water. Gently add gnocchi, wait for them to float to the top.
  6. In a separate pan, heat some oil on medium high. With a slotted spoon add gnocchi to pan, making sure to drain as much water as you can before adding to the pan, avoiding too much splatter. Brown on both sides.
  7. Once gnocchi is browned, add into the sauce and toss to coat. Serve immediatly.

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