Sweet Potato Gnocchi

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Hello again! Thanks for the warm welcome we’ve received already, we are very excited to share our cooking and baking adventures with you guys. Hopefully you enjoy it as much as we do!

For our first post we decided to make one of our go-to recipes. Something we come back to time and time again for a reliable meal that isn’t too hard to make and is delicious! We have a habit of ranking our meals and this is in our top 5 for sure. Now – before we start we wanted to address the sweet potato. We both have been in England for a while (2 years for Erica and life for Sami!) and we are used to orange sweet potatoes. Then we arrived here and they are yellow…but some are orange? And then there are yams, but they taste different. We’ve spent a long time googling this but just seem to be going around in circles! If anyone can explain this mystery to use we’d be very appreciative!! Ok, onto the recipe!

Ingredients: Serves 2

2 sweet potatoes

1/3 cup flour

1/2 onion

8 mushrooms

2 handfuls spinach

couple sprigs of thyme

1 tsp veg stock powder


Cook the sweet potatoes in the microwave about 10 – 15 minutes until they are soft. You could also bake them in the oven for an hour, but microwave is much quicker! Mash them in a bowl and set aside to cool. We sometimes put the bowl right into the freezer to speed up the process.

While it’s cooling, slice up the mushrooms and chop the onions. Put on a pot of water and bring it to a boil.

When the sweet potato has cooled completely, add flour. You want to add as little as possible otherwise the gnocchi will be tough and rubbery. Add just enough flour so you can work with the dough without it sticking everywhere. Divide dough into four balls and roll out into long strips (about 2cm). Using a knife, cut them into half inch pieces. Now it’s time to get fancy, using the knife, score the gnocchi 3 times. This doesn’t serve a purpose except to make them look nice, so they don’t have to be perfect!


Cook gnocchi in boiling water for about 5 minutes, you’ll know they’re cooked when they pop up to the top. Drain.

Sauté mushrooms and onion until they are brown. Add thyme and sprinkle the veg stock powder. Give it a good stir and turn off the heat. Add spinach and cover with a pot top to wilt the spinach.

Sauté gnocchi in olive oil for 5 minutes to brown all the edges. Serve on a plate (or bowl!) and top with the mushroom, onions and spinach. Enjoy!

Erica & Sami

facebook page: [in the oven] vegan bakery

twitter: @intheovenbakery

blog: http://inthevegankitchen.blogspot.ca/.

And be sure to catch them every Saturday at the Baker’s Market in Vancouver!

~The Vegan Project

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