These vegan sweet potato gnocchio with pesto will make all sweet potato fans' hearts beat faster. Healthy, delicious and with many valuable vitamins and micronutrients. Vegan and 100% guaranteed delicious.
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Baking time 30 minutesminutes
Total Time 1 hourhour
Servings 2Portions (large)
Calories 735kcal
Ingredients
FOR THE GNOCCHI:
30mlOil
500gSweet potatowith peel cut into cubes (organic quality)
Preheat the oven to 180 degrees Celsius (200 degrees Celsius top and bottom heat) and line a baking tray with baking paper or a baking mat.
Spread sweet potato cubes on baking sheet and add olive oil. Run through with your hands or cooking spoon so that the olive oil is well distributed. Place in oven and bake for 30 minutes until cubes are nicely browned and soft.
30 ml Oil, 500 g Sweet potato
Remove from oven and place in a blender with flour and salt. Mix until a compact dough is formed.
150 g Spelt flour, 1 tbspn Salt
Place on a floured cutting board, cut into 4 equal pieces. Take one portion at a time, flour hands and roll into a round strand.
Using a dough scraper or knife, divide into approximately 2cm pieces until the dough is used up.
Dust gnocchi with a little flour to keep them from sticking together.
Bring a large pot of water to a boil and add a pinch of salt. Carefully add gnocchi and cook until they float to the top. Skim and transfer to a plate.
Heat the pan and add a little olive oil. Add the gnocchi and sauté. Mix in the pesto and serve with vegan parmesan and cress.
Vegan parmesan, Cress, 45 g Pesto of choice
enjoy! Best fresh, but also suitable for freezing.