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Happy Monday!
As you can see, I’ve gone a little purple-sweet-potato-crazy lately. Sorry! These purple tubers are just too beautiful to pass. You can, of course, use any variety you may find.
In general, I’m not a fan of gnocchi. I think it’s to do with their texture. But I decided to push myself to try and come up with a flavor combination that would make me forget the texture. And I am happy with the result!
I thought: sweet potato is….well…quite sweet. So I must pair it with something salty and acidic. That’s why I used capers and lemon.
UBE (PURPLE SWEET POTATO) GNOCCHI WITH A WALNUT-CAPER PESTO {vegan}
by Marta Giaccone
Recipe
5 servings
prep time: 35 mins, cook time: 12 mins, total: 47 mins
Gnocchi
2 cups / 500 gr sweet potato puree, any color (from 500 gr of peeled raw sweet potato)
1 cup / 145 gr AP flour
1 tsp salt
Method
- Wash, peel, chop and steam or boil the sweet potato until fork-tender, about 10-15 minutes. Remove from heat and let cool for a few minutes in the colander to remove any excess liquid (this is important). Weigh it: you will need 500 gr. Puree it.
- In the meantime, in a large mixing bowl combine flour and salt, stir, then add the puree and start mixing.
- Flour a work surface, transfer the dough and knead it for a few minutes, until it feels nice and smooth and no longer sticky. You can add a little more flour if you need to, but be careful not to add too much.
- Divide the dough into 4 pieces, roll one out into a long and thin log, cut it in smaller pieces and either keep them as is, gently flatten them with a fork or pass them through a gnocchi ridge board. Place gnocchi onto a floured plate/tray/surface as you go and cover them with a clean towel. Repeat with 3 remaining dough pieces.
- Bring a large pot of very lightly salted water to a boil, then drop about 20 gnocchi per person. As soon as they come afloat they will be ready. With a slotted spoon transfer them into a hot pan together with the pesto (recipe below), stir for a minute or so, then serve warm.
- You can store raw gnocchi in the freezer. First lay them out onto a baking tray or plate, then, once completely frozen, transfer them into a freezer bag.
Walnut-caper pesto
a small handful of capers, rinsed and drained
zest and juice of 1 lemon
a handful of olives, pitted
1 garlic clove
30 gr walnuts
a handful of parsley
evo oil
Method
- Blend or mince all ingredients together.
