IN THE SUMMERTIME
I’m a summer girl, always have been. I love early sunrises, late sunsets, sunshine, warm weather and just the general feeling of happiness and freedom associated with the summer months!
However, despite loving the sunshine, I still love the occasional rainy summer day too. Especially living in Seattle, there are always those few scattered summer days filled with rain showers that put a wrench in all your outdoor plans. You know the ones?
The overcast sets in first thing in the morning and all you want to do is cozy up with a movie or a book and take the opportunity to allow yourself to stay inside and relax for a day. For me, those rainy summer days give me a quick taste of fall that makes me crave comfort food to match the mood.
SAVE IT FOR A RAINY DAY
This sweet potato gnocchi recipe is the perfect comfort food for those summer rainy days, or really any time you get that craving for comfort food!
Traditional gnocchi are (in simplest form) delectable little dumplings made from potato and flour. When done correctly, they really melt in your mouth! This recipe uses sweet potatoes instead of the usual russet potatoes, and gluten-free flour for an allergen friendly rendition. While I can’t guarantee they will be as good as your Italian grandma’s traditional recipe, they will definitely still hit the spot (without the extra carbs)!
Both sweet and russet potatoes offer unique nutritional profiles, but sweet potatoes in particular are high in fiber and the antioxidant beta-carotene (vitamin A). Sweet potatoes are also associated with being a popular “Blue Zone” food, suggesting that incorporating more sweet potatoes into one’s diet may contribute to greater longevity. Looking at you, centenarians!
THE RECIPE
To make the gnocchi, I simply used sweet potatoes, gluten-free flour, some nutritional yeast and a bit of salt. Some recipes use egg to help the gnocchi hold their shape, but I found they held up just fine without it.
The one thing you do want to watch for is the amount of flour you use. The first time I made them they came out a bit dense, so I used less flour this time around to keep the gnocchi as light and fluffy as possible.
For the sauce, I made a basic pesto sauce using a food processor (so simple). I used the same food processor to mix up some vegan ricotta* (also simple and delicious!).
I paired the gnocchi with a simple kale salad dressed in olive oil, lemon juice, and yummy vegan parmesan*. The key to avoiding a tough kale salad is massaging it first! This helps break down the fibers making it easier to chew and enjoy.
Overall, the combination of all of these elements comes together to make a mouthwatering dinner filled with healthful ingredients and comforting goodness!
*The vegan parmesan and vegan ricotta recipes come from an Instant Pot cookbook I like called The Ultimate Instant Pot Cookbook, by Coco Morante, with a few minor adjustments.
vegan Sweet potato gnocchi with pesto Sauce
Makes 2-3 servings
INGREDIENTS
*Note: I always recommend using organic ingredients whenever possible
Gnocchi
1.5 large sweet potatoes
1 scant cup gluten-free flour, plus more for surface area
2-3 tbsp nutritional yeast
1/2 tsp sea salt
Salad
2-3 cups kale, chopped, destemmed, and massaged
Olive oil
Lemon juice or 1 lemon
Vegan Parmesan
1/3 cup cashews
1/4 cup nutritional yeast
1/2 tsp sea salt
Pesto Sauce
1/4 cup pine nuts, plus extra for topping
3 tbsp olive oil
a handful of fresh basil leaves
1/4 tsp sea salt
Vegan Ricotta
7-8 oz extra firm tofu (typically half a package)
1/4 cup cashews
1/4 cup nutritional yeast
2-3 tbsp lemon juice
1/2 tsp sea salt
1/4 tsp black pepper
instructions
Prep sweet potatoes -
Clean potatoes and cook by method of choice*:
Instant pot (this is what I used) - Add one cup water, place potatoes on steam rack, and cook on high pressure for 20 minutes. Allow pressure to release naturally (don’t use release valve).
Boil - Place potatoes in a pot and cover with cold water. Bring to a boil, then simmer for 30-35 minutes until potatoes are easily pierced with a fork.
Microwave - Poke holes along potatoes using tines of a fork. Place in a microwave-safe bowl with a bit of water at the bottom. Cover with a paper towel and microwave for 7+ minutes until potatoes are easily pierced with a fork.
*Cook times will vary depending on size of potatoes. For this recipe use 1.5 large potatoes or equivalent in other size potatoes.
Prep the salad -
Put chopped/destemmed kale in a mixing bowl and use your hands to massage the lettuce until it is somewhat softened. Drizzle with olive oil and give a few splashes of lemon juice (alternatively use juice from one lemon). Toss and set aside.
Prep the vegan parmesan - add ingredients to a food processor and mix on high in 1-2 second intervals until all mixed together. Option to mix cashews on their own first to get smaller pieces and more even (less chunky) parmesan texture. Don’t wash food processor yet.
Prep pesto sauce and vegan ricotta - add all ingredients for pesto into food processor and mix on high until combined. Repeat for ricotta. No need to wash food processor between prep for each.
Add vegan parmesan to kale, saving some to sprinkle on top of dish at the end. Mix together. Divide salad into two bowls and set aside.
Prep the gnocchi -
Peel cooked sweet potatoes and mash in a mixing bowl with a fork (alternatively use a potato ricer for more aerated potatoes). Add nutritional yeast and mix in. Add flour 1/4 cup at a time until just incorporated (don’t over-mix or over-knead).
Fill a pot with cold water and add the salt. Set pot on stove at high heat to boil.
Form dough into a flat circle and cut into eighths. Prep a flat surface by dusting with flour. Roll an eighth of the dough into a long rope. Cut into one inch pieces. Option to add gnocchi ridges with the tines of a fork - the ridges provide more surface area for sauce but gnocchi will still taste good without them!
Gently place gnocchi in boiling water. They will let you know when they’re done by rising to the surface. Remove with a slotted spoon and add to a paper towel lined plate. Repeat until all gnocchi are cooked.
Mix gnocchi in pesto sauce. Add gnocchi on top of kale in each bowl. Add heaping tablespoons of vegan ricotta to each bowl. Sprinkle with vegan parmesan and pine nuts. Option to add fresh basil on top.
Buon Appetito!