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Sweet Potato Gnocchi with Spinach and Cauliflower Sauce

Ingredients

  • Cauliflower Sauce

  • Sweet Potato Gnocchi

  • Spinach

Directions

If you have a weakness for these tiny little dumplings, make sure to try this vegan sweet potato gnocchi recipe.

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Steps

1

For the sauce: Clean and chop the cauliflower. Steam about 400g in the oven until soft.

2

Chop the spring onion. Add oil and onions to a pan, lightly salt, and cook over medium heat for at least 15-20 minutes. Add garlic in the last 3-4 minutes.

3

Add the cauliflower, onion, garlic and all other ingredients in a blender. Mix until smooth. If the sauce is not creamy enough, add a few tablespoons of almond milk and a few drops of oil.

4

Season with salt, pepper, and a little more garlic as desired. Set aside.

5

For the gnocchi: Wash the sweet potatoes, clean and peel. Cut into small to medium sized pieces and steam in the oven. The potatoes will be cooked when you can poke with a toothpick and feel no resistance.

6

Squeeze the sweet potatoes through a potato press. Let cool.

7

Add flour, salt and nutmeg. Mix all ingredients thoroughly and form a big ball. Let rest for a few minutes.

8

Dust the work surface with flour. Cut the dough into not-too-tin slices. Form with your hands to about 1.5 cm wide rolls. Cut each roll into equal sized cubes. Dust the cubes with a little flour and touch as little as possible.

9

Put a big pot of water on for the gnocchi. In the meantime, fry the garlic clove with oil and salt in a large pan. Add the baby spinach. Simmer for a few minutes at low to medium flame.

10

Once the water for the gnocchi boils, add salt, a drop of oil, and gnocchi. When the gnocchi rise to the surface, they are even. Fish out with a slotted spoon, drain and add to the spinach in the pan.

11

Remove the garlic clove. Add about 150 ml of sauce over the gnocchi. Stir for 1-3 minutes and then serve hot.

Enjoy

Sweet Potato Gnocchi with Spinach and Cauliflower Sauce

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Ingredients

Adjust Servings:
Cauliflower Sauce
50 ml almond milk
1600g cauliflower
12g white spring onion
10 ml extra virgin olive oil
0.25 tsp salt
pepper
Sweet Potato Gnocchi
500g sweet potatoes
100g wheat flour
100g spelt flour
salt
1 pinch nutmeg
Spinach
250g baby spinach
10g extra virgin olive oil
1 clove garlic
salt

Meagan Bell

Meagan Bell
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