Another week has gone by very fast, and it has been another week of cooking a lot of food and pottering around the household. Some garden centres are open, so we managed to buy a few bigger plant pots. I have bought a red currant bush and a blueberry bush. We might not get any berries in the first year, but I just love having them on the balcony. I’m very excited that I can do some balcony gardening again. Some of you may remember my balcony from Southampton, where I liked to grow tomatoes, bell peppers, chillies, courgettes, strawberries etc. Of course the space was much more limited there, so I’m very happy about my new growing area.
I had some nice purple sweet potatoes from the market, so I made vegan purple sweet potato gnocchi. I fried the gnocchi in vegan butter with crispy sage leaves and served them with fresh lambs lettuce on the side. That is always a lovely combination. The gnocchi get such a deep purple colour from the sweet potatoes, so it’s a nice splash of colour on any plate.
This recipe makes quite a lot of gnocchi, it feeds four I would say, when there are also some sides or other courses. But I think it’s good to make a bigger batch and save some for later or even freeze some for days when you don’t feel like cooking or need a quick lunch.
Purple sweet potato gnocchi
700 g purple sweet potatoes
300 g wheat flour
75 g potato flour
1 tsp salt
1 tbsp vegetable oil
Roast the sweet potatoes in the oven, remove the skins and mash the potatoes. Let them cool down.
Mix the sweet potato mash with the flours, salt and oil to make a firm dough.
Shape small gnocchi from the dough and press each of them with a fork.
Boil the gnocchi in water. They are done when they float on the surface.
Frying the gnocchi is optional, but I like them when they are also fried. Serve them with the sauce and salad of your choice and enjoy!
Have a nice weekend everyone!