Easy Peasy Sweet Potato and Basil Gnocchi

I absolutely love gnocchi. Not the package stuff. Once you have real, homemade gnocchi it’s so difficult to go back to the rubbery stuff from the supermarket.

I always forget how easy it is to make gnocchi. So I never have it.

And I’ve never made a sweet potato version.

So I gave it a shot and it rocked if I do say so myself.

• Vegan
• Gluten Free
• Low GI
• Full of Flavour
• Increased veggie serves to your day

So the recipe goes…

Ingredients:

• 1.5kg sweet potato
• 1 cup of teff flour
• 1 to 1.5 cups of cassava flour + extra for rolling
• 1/4 cup nutritional yeast
• 1/4 cup of roza’s gourmet basil pesto (or your favourite basil pesto)
• 1 chia egg (1 tbsp of chia mixed with 3 tbsp of water, left to sit for 15 minutes until jelly-like)

Method

1. Peel and cube sweet potato. Cube small, so less steaming time.
2. Steam all sweet potato and drain any remaining water. I steam mine in batches in the microwave and drain liquid from the bottom of the bowl
3. Mash the sweet potato well, add pesto, chia egg and nutritional yeast. Mix well
4. Add flour a bit at a time. Mix in well before adding more. Once it is a soft dough-like consistency, flour your hands and mix/knead dough with your hands in the bowl.
5. Sprinkle flour on a clean surface and roll out dough into sausage like objects. Cut into desired size.
6. To cook, just add to a pot of boiling water and once the pasta comes to the surface, it’s ready to eat (usually ~3 minutes)
7. Serve with a killer sauce and roasted pine nuts!