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.

Sundried Tomatoes Sweet Potato Burger (No Oil, No Refined Sugar)

We are still in summer even though people are back at work or school. These burgers are great for BBQs or quick lunches when you’re in between pool time. The sundried tomatoes, basil and chilli flavors brings a punch of flavor mellowed by the sweetness of the potato. And I love the crispy crunch of a burger that has been cooked with patience.

I often use these burgers in a buddha bowl (you know I love my buddha bowls). If you do use it in a bun, I suggest using an olive tapanade as a spread, then loading it up with crisp lettuce and sweet juicy tomatoes slices.

Ingredients:

1 garlic minced
1/4 onion chopped
2 button mushrooms diced
4 sundried tomatoes chopped
1 chilli chopped
1/2 cup oat flour
1 can white beans, rinsed and drained
1 cup cooked sweet poatoes
1 tablespoon ground flaxseed
2 teaspoons smoked paprika
1 tablespoon nutritional yeast
1/4 cup spring onions, sliced
1/4 basil

Method:

  1. Sautee onion, garlic, mushrooms, sundried tomatoes and chilli in a pan until onion is translucent and mushrooms cooked.
  2. Place all ingredients in a food processor, except for sauteed ingredients and spring onion. Process until a smooth paste.
  3. Add sauteed ingredients and spring onions and pulse several times.
  4. Shape mix into burger patties. Makes four.
  5. Pan fry on low heat until brown on each side.