Sweet Potato Gnocchi Recipe
By Earth of Maria
🔪Prep Time: 5 mins
👩🍳Cook Time: 10 mins
15 oz sweet potato
1 tsp sea salt
1 tbsp ground flaxseed
3/4 cup rice flour, + 2 tbsp
1/4 cup tapioca flour
1/4 cup chickpea flour
1Preheat the oven to 200 degrees C/400 F and then bake the potatoes for around 45-50 minutes, until soft and caramelised.
2Leave the potatoes cool until cool enough to handle and remove the skin and use this time to prepare the flax egg by sitting together ground flaxseed and water and leaving to soak for around 10 minutes. Then, mash the potato using either a potato ricer or a masher.
3Add good quality sea salt and the flax egg, stirring together thoroughly. Next, combine with the rice flour and tapioca flour.
4Add the chickpea flour and knead the dough, making sure not to overdo it. You may need to add more chickpea flour than the recipe states, but don't add too much as this will result in gnocchi that are too dry.
5Transfer the dough to a well-floured surface and cut it into quarters. Roll a segment into a long tope and cut it into 1 inch segments, subsequently shaping them as you wish.
6Bring a pot of salted water to a very light simmer. Submerge the gnocchi in the water, working in batches if necessary. Cook for 5 minutes, until they start to rise to the surface. Remove with a slotted spoon and set aside before moving onto the next batch.
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Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.