Even though I meal prep lunch and dinner most weeks, there are still weeks where I have leftover food at the end of the week that I’m not sure how to use up. This week I had leftover roasted sweet potato from my sweet potato quesadillas that I didn’t want to waste but at the same time didn’t know what to do with. But then I remembered seeing multiple sweet potato gnocchi recipes on my Instagram feed during quarantine and decided to give it a try!
To be honest, I’ve only ever had gnocchi twice, and only enjoyed it once. But I was excited to try this recipe and transform this leftover sweet potato into a masterpiece.
Because I have no experience making gnocchi, I went onto Pinterest for some guidance and inspiration. This recipe is inspired by the Food with Feeling blog, which was very helpful in teaching me the do’s and don’t’s of gnocchi making.
This recipe makes enough for 2-3 servings, but if you’re like me and living alone (or with family members who are not at all interested in the food you make aha), you can also freeze an uncooked serving for later! Just make sure the gnocchi are thoroughly floured to prevent sticking.
Here’s the recipe:
- 1 large sweet potato, steamed or roasted until soft
- 2 – 2 ½ cups all-purpose flour
- 1 tsp salt, divided
- ½ tbsp olive oil
- 2 cloves garlic, roughly chopped
- 1 tbsp nutritional yeast
- Cracked black pepper
- 3 tbsp vegan butter (I used Becel)
- 1 cup kale, chopped
- In a bowl, peel the skin from the cooked sweet potato and mash until smooth. Add 1 ½ cups of flour and ½ tsp salt and mix thoroughly with a wooden spoon.
- Transfer the mixture to a lightly floured surface and knead the dough until all of the flour has been absorbed.
- Continue to add flour until the dough no longer sticks to your hands and is slightly tacky to the touch.
- Roll the dough into a ball and cut into 8 equal pieces. Then take each piece, roll it into a ball and cut it again into 8 equal pieces. Roll each piece into a cylinder in your hands and then lightly dust them with flour.
- Using the back of a long-pronged fork, gently press the gnocchi with your thumb against the tines to create ridges. (I had some difficulty with this step but found this video helpful)
- Once all of your gnocchi are rolled, bring a medium-sized pot of salted water to a boil. Reduce the heat to a gentle boil and gently drop the gnocchi one by one into the pot, stirring occasionally to prevent sticking to the bottom of the pot or each other. To prevent overcrowding, multiple rounds of boiling may be required.
- Boil the gnocchi until they float in the water, and then cook for an additional 30 seconds. Use a slotted spoon to drain and remove the gnocchi from the water and set aside on a plate or in a bowl.
- Repeat steps 6 & 7 with the remaining gnocchi.
- In a frying pan, heat the olive oil and drop the gnocchi into the pan. Cover with a lid and let them fry for ~3 minutes, then using a spatula to flip them over to ensure all sides get crispy. Cover with a lid and fry for another 3 minutes.
- Turn the heat down and add the garlic, nutrition yeast, salt, pepper and vegan butter. Gently stir the gnocchi to ensure they are evenly coated and cover with a lid for another 3-5 minutes, then add the kale and cover for another minute.
After frying, the gnocchi are best served hot, but if you aren’t eating them right away, you can boil them first, then store in the fridge for 1-2 days until you serve them if you’re looking for a quick dinner!