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Title: Sweet Potato Gnocchi
Categories: Italian, Pasta
Yield: 4 Servings

2 md Sweet potatoes (450 g)
1 3/4 c All-purpose flour (210 g);
- plus more for dusting
1 ts Sea salt (6 g)
2 tb Olive oil (30 ml)
3 tb Vegan butter (42 g)
1 tb Olive oil (15 ml)
2 ts Fresh rosemary (2 g);
- finely chopped
1 cl Garlic (3 g); minced
1/4 c Walnuts (30 g); chopped
Salt; to taste
Black pepper;
- freshly ground, to taste
Vegan parmesan; for serving
- (optional)

Preparation time: 30 minutes
Cooking time: 15 minutes

This soft, pillowy homemade sweet potato gnocchi is tossed with
rosemary garlic butter and walnuts for a restaurant-style vegan
dinner!

Sweet Potatoes:

Pierce the sweet potatoes several times with a fork and bake at 400?F
(200?C) for 45 to 50 minutes, or until very tender.

Let them cool slightly, then scoop out the flesh into a large bowl
and mash until completely smooth.

Stir in the olive oil and sea salt. Gradually add the flour, starting
with a spoon, then switching to your hands. Mix just until a soft,
slightly sticky dough forms. Add a little extra flour only if needed,
but keep the dough soft.

Gnocchi:

Lightly flour your work surface. Divide the dough into 4 equal
portions.

Roll each portion into a long rope about 3/4" (2 cm) thick.

Cut the ropes into 1" (2.5 cm) pieces.

To create gnocchi ridges, place each piece at the top of the fork
tines and gently press down, rolling it forward with your thumb.

Place the shaped gnocchi onto a lightly floured baking sheet.

Bring a large pot of salted water to a gentle boil.

Drop in the gnocchi in batches to avoid overcrowding.

Once the gnocchi float (2 to 3 minutes), cook for 30 seconds more,
then remove with a slotted spoon and set aside.

Rosemary Butter Sauce:

In a large skillet, melt the vegan butter with the olive oil over
medium heat.

Add the garlic and rosemary; saute for 1 to 2 minutes until fragrant.

Add the walnuts and toast for 1 to 2 minutes until lightly golden.

Add the cooked gnocchi directly into the skillet and toss gently to
coat, allowing the edges to become lightly crisp.

Serve:

Season with salt and freshly ground black pepper.

Top with vegan parmesan if desired and serve warm.

Recipe by Jessica Hylton

Recipe FROM: <https://jessicainthekitchen.com/sweet-potato-gnocchi/>

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