Vegan and Gluten Free Sweet Potato Gnocchi with Pumpkin Sauce
serves 3 as an entree and 4-6 as a side dish
Servings 3 servings
Calories 300kcal
Ingredients
- gnocchi ingredients: 2 and 1/2 cups mashed sweet potato (boiled until tender) 1 and 1/2 cup gluten-free oat flour 2-3 tbsp corn starch or arrowroot 1/2 tsp sea salt optional: other seasonings to taste oil for sautéing: olive oil or avocado oil creamy pumpkin sauce ingredients: 1/2 cup pumpkin puree 1/3 cup vegan cream cheese 1 tbsp tahini 1 tsp miso paste 1 tbsp maple syrup 1 tsp onion powder 1 tsp garlic powder 1/4 tsp pumpkin spice 1/3 cup shredded vegan cheese if wanted salt and pepper to taste
Instructions
- start by boiling 2 and 1/2 cups mashed purple sweet potato until tender. once the sweet potatoes are cooked, add 1 cup gluten-free oat flour and 2-3 tbsp corn starch or arrowroot to the potatoes.
- mix the ingredients together to form a dough. be careful not to overmix to prevent the gnocchi from becoming gummy.
- divide the dough into smaller portions and roll them into logs. cut the logs into bite-sized pieces to create the gnocchi.
- bring a pot of water to a boil and add the gnocchi. cook for about 3 minutes or until they float to the surface. remove the gnocchi from the boiling water and drain.
- for optimal texture, sauté the gnocchi in olive oil or avocado oil for a few minutes until the outside is a little crispy.
- for the pumpkin sauce, add all ingredients to a pot. cook over medium heat, stirring continuously until the mixture is heated through. this should take a few minutes once the mixture comes to a boil.
- adjust the ingredients to achieve the desired flavor and consistency. pour the creamy pumpkin sauce over the sweet potato gnocchi and savor the deliciousness of your new vegan and gluten-free creation!