Who knew making your own gnocchi is this simple! I now will do this more often. I have bought a gnocchi board for $5 but you can also use your fork (YouTube for the technique). I’ve used purple sweet potatoes, but feel free to use any (sweet) potato. I served this with the sun-dried tomato pesto and some fresh basil, but you can also fry them shortly in (vegan) butter with garlic, fresh sage and serve with roasted pine nuts and wilted rocket salad.
- 2 large (sweet) potatoes
- 1 cups of any flour
- 2 teaspoons of salt
- 2 teaspoons dried oregano (optional)
- Step 1 Microwave your sweet potatoes for 10 minutes. Make sure to poke holes in them with a fork before microwaving.
- Step 2 When they are cooled, peel the skin and mash in a food processor.
- Step 3 Add the flour, salt and oregano to a food processor with a kneading attachment, or knead yourself for about 10 minutes. Add more flour if needed, but you don’t want them to become too flour-y (but not too sticky either!)
- Step 4 roll the dough into a ball and cut it into eight even pieces. Roll each piece into a long log that’s about 1 cm thick. Cut pieces the gnocchi into 2 cm pieces. Gently toss each piece into flour to ensure that it’s dry and not sticky at any edges. Continue until you’ve cut out pieces from all of the dough.
- Step 5 With a gnocchi board or fork, press grooves into each piece of gnocchi (optional).
- Step 6 Store in the fridge or freezer or cook right away.
- Step 7 To cook, Heat a pot of salted water to a boil. Add in the gnocchi and let cook for a couple minutes. Once the gnocchi floats to the surface of the water, let it boil for 30 more seconds and then remove it from the water using a slotted spoon.
- Step 8 Mix your favourite sauce, like my sun-dried tomato pesto. I like to add the gnocchi to a pan with (vegan) butter, lots of garlic and some fresh sage too.