Homemade Purple Sweet Potato Gnocchi with Dill Leek Tomatoes Sauce

by Edward Daniel

Recipe: Homemade Purple Sweet Potato Gnocchi with Dill Leek Tomatoes Sauce
 
Prep time
Cook time
Total time
 
I have a romantic relationship with gnocchi. I just love the way it feels one in the mouth. It is like a soft gooey texture that melts. I made this dish to feed my love for gnocchi.
Author:
Recipe type: Main
Cuisine: Vegan, Vegetarian
Serves: 6
Ingredients
  • 300g Purple Sweet Potatoes
  • 135g “00” doppio flour
  • 25ml oat cream
  • 25g vegetable shortening
  • Pinch salt
  • 2 shallots
  • 2 garlic cloves
  • 3tbs extra virgin olive oil
  • 1 leek
  • 2 plum tomatoes
  • few sprigs of dill
Instructions
  1. Pre-heat oven to gas mark 180 degrees Celsius.
  2. Parboil the sweet potatoes in boiling water for 10 minutes. Remove and drain.
  3. Place the sweet potatoes in an ovenproof dish. Using a pastry brush, baste the sweet potatoes in olive oil. Cook in the oven for 20 minutes. Remove the skin and place in a food processor. Allow to cool.
  4. Add the doppio flour, oat cream, vegetable shortening and pinch of salt.
  5. Using your hands, shape the sweet potato mixture into oval gnocchi balls about 1cm/1.5cm by 2cm. Use the back of a fork to create lines in the gnocchi. Place on a large tray dusted with doppio flour. Dust with doppio flour. Cover with a tablecloth and leave overnight.
  6. The following day, sauté the shallot with the garlic in olive oil until the shallots turn translucent.
  7. Add the leek, plum tomatoes and dill. Cook for about five minutes.
  8. Cook the gnocchi in boiling water for a couple of minutes.
  9. Serve the gnocchi warm with the dill leek tomato sauce.
Notes
Nutritional Analysis
Good points
• No cholesterol
• Very low in sodium
• Low in sugar
Nutrition Information
Serving size: 145g Calories: 455 Fat: 38.2g Saturated fat: 6.0g Trans fat: 0g Carbohydrates: 26.8g Sugar: 3.6g Sodium: 39mg Fiber: 2.8g Protein: 4.1g Cholesterol: 0

 

 

 

 

 

 

 

 

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