25 April 2020

Purple sweet potato gnocchi


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

Ingredients

700 g purple sweet potatoes
300 g wheat flour
75 g potato flour
1 tsp salt
1 tbsp vegetable oil

Method

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!

Your VegHog

11 comments:

  1. The sweet potato gnocchi look marvellous both in the raw and cooked. Do you have an image of the purple potato? So pleased to read you have bought a red currant bush and a blueberry bush for your balcony. I look forward to seeing what else you grow on your balcony - that is how i started, well it was a window box first, then a balcony, then a small patch of land, then allotment, and now garden space - ah my journey into veg growing. Hope your keeping well.

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    1. I failed to photograph the purple sweet potatoes. I will need to remember it next time. Growing veg or any other plants is so much fun, and we seem to have a lot of light coming in here, so it should be good.

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    2. Thanks the reason i was curious about the purple sweet potato is the colour, like Johanna says - yours is a deep purple colour and i have only every seen purple gnocchi recipes made here turn pink.

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  2. Your gnocchi is such a lovely deep purple - I have tried purple potato in gnocchi and it looked pale pink! So I am quite impressed. That sounds exciting to be gardening again - in Australia there was a run on seedlings and plants by people doing gardening, esp vegies but hope that is easing as it seems to be on general supermarket goods.

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    1. I've made these purple sweet potato gnocchi a couple of times and they were very dark both times. Maybe it depends on the potato, there could be colour differences. I might try this with a regular sweet potato too.

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  3. I'm wondering which variety of potatoes or sweet potatoes you mean. Here "sweet potatoes" are synonymous with yams although it's a different plant. In Spain there were white potatoes that were also sweet, and used to make cookies. South American potatoes come in many colors including purple, though I think the color fades when they are cooked. The varieties of potatoes can be a few or an enormous number, depending on where you are.

    be well... mae at maefood.blogspot.com

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    1. Hi Mae, I used indeed the sweet potato that you would call yams, long and pointy potato, usually orange, but these were purple. Unlike the South American purple potatoes, the colour on these doesn't fade when cooked.

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  4. Ooh, they look great! And, I agree, these weeks are flying by for me

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    1. Thank you Belinda! Yes, isn't it weird, Friday came so quickly and April is almost over.

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  5. The gnocchi look wonderful! I've always had a problem making them: they end up in a gluey mush at the bottom of the pan of water. I'll certainly give your recipe a try, even if I don't have glorious purple sweet potatoes!

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    1. This recipe works perfectly well with regular potatoes as well, I've tried. These tend to become quite firm. I think the secret is a bit in the added oil (instead of eggs) and the potato flour. Let me know, how it goes!

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Thanks for reading! I would very much appreciate any comments or suggestions from you.