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.
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
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
- Cut eggplant into cubes, salt and leave to rest for 20 minutes. Then rinse off salt and drain.
- Sautee onion in a saucepan until it starts to caramalise. Add garlic and chilli and sautee. Add eggplant.
- Add passata and remaining sauce ingredients, except for the fresh basil.
- Leave to simmer whilst you prepare the gnocchi.
- Blend the sweet potato with all gnocchi ingredients except for the milk and flour until it is a smooth consistency.
- Add sweet potato mix to flour and start to knead. Add milk slowly until it becomes a dough like consistency.
- 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.
- 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.