Some dishes taste like a hug from a good friend feels – like security. No matter whether the day went badly or was great, they always work. Everyone knows the classic feel-good dishes, spaghetti Bolognese and pizza. Sweet potato gnocchi, on the other hand, is rather extravagant, but absolutely qualifies as a culinary delight. What makes them special: they are purely plant-based, gluten-free and lactose-free.
Sibylle Sturm has developed recipes for her cookbook “The Eating Class for Everyone” that will appeal to as many people as possible – this also includes everyone who (has to) do without certain products. A cookbook with uncomplicated dishes for family, friends and guests.
Ingredients for 4 smaller portions
approx. 600 g sweet potatoes 3 tbsp yeast flakes salt 170 g gluten-free flour mixture (120 g rice flour, 50 g potato starch), plus more for working 1 tbsp olive oil, plus more for drizzling 2 tbsp vegan butter or margarine 4 handfuls of fresh leaf spinach ground pepper 8-10 sage leaves
Topping
Radish and cress vegan parmesan (optional)
Preheat the oven to 220 °C (top/bottom heat). Peel the sweet potatoes, cut into slices and cook in the oven for about 15 minutes until they are soft. While still warm, place in a large bowl and mash with a potato masher.
Mix the yeast flakes, 1⁄2 teaspoon salt and flour in a small bowl, add to the sweet potatoes and knead until the dough is homogeneous. No longer, otherwise it will become sticky. Add more flour if necessary.
Place the dough on a floured work surface and cut into quarters. Form the dough pieces into long rolls, then cut into approx. 2 cm pieces. Use a fork to press the typical gnocchi grooves into the dough.
Bring a large pot of salted water to the boil, carefully slide the gnocchi into it and cook until they float to the surface of the water. Then strain and drain, if necessary drizzling with a little olive oil so that they don’t stick together.
Melt butter in a pan, add gnocchi and fry until golden brown on all sides. Now add the spinach to the gnocchi in the pan with a little oil, season with salt and pepper. Put a lid on and after 2-3 minutes, when the spinach has wilted, mix it into the gnocchi. Then arrange on plates.
Heat some oil in a small pan, fry the sage leaves until crispy, place on kitchen paper and pat dry to absorb excess oil. Spread over the gnocchi together with the radish cress. Optionally grate some Parmesan cheese on top.
Tips
The less flour you use, the softer the gnocchi will remain. Instead of sweet potatoes, you can use Hokkaido pumpkin and serve with oven-baked cherry tomatoes instead of spinach.
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