Naïby presents
This sweet potato gnocchi recipe without eggs is a delicious option for traditional potato gnocchi. The nutrient-rich sweet potato provides this gnocchi a sweet note and fluffy texture.
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01 Sweet potatoes
02 Vegan butter
03 Unbleached white flour
04 Sage
05 Salt
06 Vegan grated parmesan
Pierce the sweet potatoes thoroughly and purée through a food mill.
Add most of the flour to the pureed sweet potatoes and knead until smooth.
Stop adding flour when the dough becomes soft and smooth but still sticky and shape until a ball.
Divide the dough into four parts and shape them into sausage-like rolls about 1 inch/2 cm thick.
With a gnocchi board, hold one of the cut pieces against the grooves with the index finger of the other hand. Pressing the piece against these, turn it over.
Use a fork and press the piece against the prongs, turn it away from the ends and toward the fork handle.
Place the first whole batch of gnocchi, about two dozen until it floats to the surface, about 4 minutes
Melt butter in a large skillet. Add sage and cook until crisp. Pour the gnocchi on top, distributing it evenly and sprinkle lightly with grated Parmesan cheese.