Vegan Sweet Potato Crunchy Gnocchi
Vegan gnocchi for vegans from baked sweet potato and spelt flour and covered with spelt flour breadcrumbs with olive oil
- AppetizersType
- MediumDifficulty
- 15-30 minPrep. Time
- 4Serving/Unit
Ingredients
The Gnocchi
Sweet potato, 500 g
Olive oil, 4 tablespoons
Ground nutmeg, 1 teaspoon
Black pepper, 1/2 flat teaspoon
Whole spelt flour, 1 cup
Salt, 1 flat teaspoon
for cooking the gnocchi
Water, as needed
The Coating
Olive oil, 10-12 tablespoons
Whole spelt breadcrumbs, 2 cups
Preparation
1. Place the whole sweet potatoes in the oven at 480°F (250°C) and roast them for about 30 minutes.2. Peel them and put in a bowl.3. Add the olive oil and spices and mix.4. Add the flour gradually until a dough that easy to work with is obtained.5. Boil salted water in a pot to cook the gnocchi.6. Flour the work surface, and form long rolls about 1 cm thick from the dough.7. Cut each roll into gnocchi-sized sections, using a sharp knife.8. Transfer a small amount of gnocchi to the boiling water at a time and wait 3-4 minutes, until the gnocchi float to the top. Take out and continue like this.9. Transfer the prepared gnocchi in small portions into a bowl with the olive oil, and immediately afterwards into a bowl with the breadcrumbs (no frying needed but you can).10. Bon appetite (:Total time: ±1 hour
Clarification: The gnocchi is crispy only if eaten right away, so if you are planning on eating it later - try to fry it instead. The preparation method also includes baking.
| Nutritional Values | Serving/Unit | 100 Grams |
|---|---|---|
| Calories | 748 cal | 295 cal |
| Proteins | 13 g | 5 g |
| Carbohydrates | 83 g | 33 g |
| Fat | 38 g | 15 g |
The nutritional values appearing on this website are intended to provide general information only, and do not constitute a recommendation, a substitute for consulting a specialist or receiving medical advice.
Recipe by Mor Abergil (Beker)
Very tasty crunchy snack