Another vegan and gluten free creation. This time born from a severe craving for Italian food. Or rather, comfort food. Delicious, and guilt-free!
Vegan gluten-free sweet potato gnocchi with cherry tomatoes
2 medium sweet potatoes
2C brown rice flour
1tsp fine grain sea salt
1TB ground flaxseed
2TB olive oil
1. Preheat oven to 180C fan-forced. Prepare marinara sauce and vegan cheese as per links above. Scrub sweet potatoes, pierce a few times with a fork and place on baking paper lined tray. Bake until soft (about 45-50mins). Let cool and remove skin. Meanwhile place ground flaxseeds into small bowl with 2TB water, stir and let sit for 5-10mins until it has an egg-y consistency.
2. Place sweet potatoes into large bowl and mash with masher (do not be tempted to put into a blender as it will kill the starch which you need to hold the gnocchi together!!). Add the flaxseed mix, salt and 1C of the flour. Knead well and add remaining flour. Dough should hold its shape but not be too sticky. Roll into a sausage shape and cut about 7mm pieces. Dust in more flour to avoid sticking.
3. Boil a large stockpot of water with 2TB sea salt. once boiling, drop the gnocchi in and boil for 5mins (they will float to the top). Strain gnocchi and rinse with cold water to avoid them sticking. Toss through 1TB olive oil.
4. Heat a large frying pan and add 1TB olive oil. Add gnocchi and fry for about 5-8mins, until golden and crispy. Top with black pepper, marinara sauce and vegan cheese mix and enjoy!!