Sweet Potato Gnocchi with Spicy Eggplant Tomato Sauce

With the weather turning cooler, I think of simmering tomato sauces and wholesome hearty comfort food. This home made sweet potato gnocchi with a slightly spicy eggplant tomato sauce is a wonderful weekend meal to prepare that will hit the spot.
Ingredients:

Gnocchi

1 sweet potato, peeled and steamed until soft
1 tablespoon nutritional yeast
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon cinnamon
1/2 teaspoon flaxseed
1/4 cup plant milk (soy, cashew, oat etc)
1 1/4 cups flour sifted

Sauce
1 eggplant
1 onion, diced
2 garlic, minced
1 chilli, deseeded and chopped
1 jar passata (approximately 500ml)
1 teaspoon mustard
1/2 teaspoon paprika
1 teaspoon oregano
1/2 cups fresh basil
Method:

Sauce

  1. Cut eggplant into cubes, salt and leave to rest for 20 minutes. Then rinse off salt and drain.
  2. Sautee onion in a saucepan until it starts to caramalise. Add garlic and chilli and sautee. Add eggplant.
  3. Add passata and remaining sauce ingredients, except for the fresh basil.
  4. Leave to simmer whilst you prepare the gnocchi.

Gnocchi

  1. Blend the sweet potato with all gnocchi ingredients except for the milk and flour until it is a smooth consistency.
  2. Add sweet potato mix to flour and start to knead. Add milk slowly until it becomes a dough like consistency.
  3. Divide dough into 2 portions and roll each portion into a long strip. From the strips, cut the gnocchi into 1/2 inch portions and roll into gnocchi shape. Here’s a YouTube demonstration of how to roll gnocchi.
  4. Boil a large saucepan of water and place half the portion of the gnocchi into boiling water. Once the gnocchi floats, they are cooked. Scoop out the gnocchi.

In a very hot pan with minimal oil, sear the cooked gnocchi. This only takes a few minutes to toss through the hot pan, to leave a caramlised brown coating to the gnocchi. Add the eggplant sauce into the pan, give it another quick toss through with the fresh basil then serve.

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