They are little pillows of goodness, that melt in your mouth and are coated with a thick and creamy tomato ragout that’s flavored with oregano and basil, with hints of garlic and roasted onion. Are you hungry yet???????
To top it off these are a sweet potato type and I’ve used gluten free flour. Although not vegan, it is vegetarian, but it’s such a hearty meal that you can serve it to a meat eater and they will fall in love with you.
Sweet Potato Gnocchi
Ingredients
1kg sweet potato
1 egg
Pinch of salt
250g of gluten free flour or normal, which ever your prefer.
90g of baby spinach
10ml of baking powder
Method
Place the sweet potatoes in a microwaveable bowl and cover. Pop into the microwave for 15 minutes on high and gather all your other ingredients.
Prepare a pot and fill it up to 3/4 full with water. Put this on the stove top and allow to simmer. You using this to boil your gnocchi later, but once it has heat, add your baby spinach and let it wilt (this takes a whole of 1 minute) – take out and put it straight into a colander. Leave to drain and cool slightly. Know squeeeeeeeeze the excess liquid out of it in a clean dish cloth. Chop.
Ok, carefully peel the potatoes with the back of a knife, and mash into a bowl. Just be careful, as its hot. Add all the remaining ingredients. And mix.
Now. The mixture is sticky at first, but keep working it with your hands. Once you’ve gathered into a ball in the bowl, transfer it to a well floured surface.
Wash your hands and now keep them floured.
Start cutting slices out of your ball and start shaping them.
I find that if you do this, it’s easier to shape into the pillows.
You’ll get about 15 “logs”
Once you’ve done this you can know start cutting and shaping into gnocchi.
You can use a paddle or just a plain old fork.
I like to keep it rustic, it just looks better and homemade.
Transfer into a floured oven tray.
Now add to the boiling water, about 15 at a time.
These take a really quick time to cook, the minute they start floating to the surface, remove them from the water and transfer them to a oiled oven tray.
You can reheat then the classical way, warm some butter and add sage leaves, wait for the butter to start foaming and add the gnocchi and toss until warm, I served these in a thick tomato sauce with fresh herbs and grated Parmesan.
This dish is delicious. It’s light because of the gluten free flour and sweet potato, so you could eat an entire bowl.
❤️🍴
Cauliflower tortillas stuffed with a chickpea and kidney bean warm salsa, topped with Avo and tomato salad and sour cream. 
Puff pastry straws topped with Parmesan, flaxseeds, sesame seeds and hemp seeds. 
Sexy sweet potato, lentil and kale patties, sitting in a thick tomato ragout. 
This was a lentil and bulgar wheat salad, dressed in mustard, apple cider vinegar and olive oil, with loads of fresh sprouts and deep fried tofu (done in coconut oil). 
A salad of avocado, sundried tomatoes, artichokes, peas, and pumpkin seeds. Also some calamata olives and butter leaves. 
Easter lunch dessert. Ladyfingers drenched in an Kaluha fudge coffee, topped with chocolate mousse, and fresh raspberries. 
Raw tart base, topped with a warm mushroom, artichoke and tomato salad. Added some kale pesto for extra yumminess! 
The bread recipe I posted in last week, topped with avocado, kale pesto and fresh tomatoes. 
Three ingredients in these little bite sized energy balls. Cashews, dates and dried strawberries. Blend all up until sticky and shape. 
Just lunch. Pastrami on white with all the trimmings and kale leaves instead of lettuce. 
French toast on left over Challah. 
Almond meal coated chicken breasts. 
Roasted sweet potato chips with rosemary and rock salt. 
Quick hamburger. 
Almond and chia seed based pizza. Topped with fresh pasta sauce, artichokes, mozzerella and brocolli. 
food by jill 