VVP – Redux! (kinda) Once More, With Gnocchi
So, this past Thursday was the Virtual Vegan Potluck, and it was a raging success! After managing to put together a delicious dish of ravioli, with just a few issues, I was left with a good amount of Green Tomato Pesto left over. I didn’t know what to do with it, exactly, so it has been languishing in my refrigerator for days, lonely and sad and alone. Today, for no reason other than because we have a bunch of them, I decided to make sweet potato gnocchi, and top it with the green tomato pesto. I also ended up roasting some Brussels sprouts as a side dish.
Because, why not?
So first, the Sweet Potato Gnocchi:
roughly 2 lbs. sweet potatoes, baked for about 45 – 60 min. at 425*, skins removed
2 teaspoon sea salt
½ teaspoon ground nutmeg
¼ teaspoon freshly ground black pepper
2 ½ to 3 ½ cups all-purpose flour
Mash the sweet potatoes while warm, and mix in the seasonings.
**Be sure to mash the sweet potatoes very well, but do not put them in a food processor. You don’t want them too whipped.**
Once the sweet potatoes are fully cooled, start to mix in the flour with a wooden spoon, ½ a cup at a time. You want the dough to become a soft, sticky dough. I needed about 3 ¼ cups, and I hand-mashed the sweet potatoes with a fork.
Once as much flour is mixed in as you need to form the dough, separate it out into 6 or 8 pieces. Each piece should be rolled into a ball, about half the size of a fist. If you have small hands, then you may want smaller balls to work with.
Roll each ball out into a rope, roughly ½” in diameter. I always make mine too big, so if you end up with ones that are the thickness of a thumb, rather than a forefinger, it’s not the end of the world. Then cut the ropes into roughly 1″ long pillow-shaped dumplings. Repeat 7 more times.
To get the cool little divots, just roll the mini-dumplings on the tines of a fork.
To cook, boil a large pot of water, and as soon as it get to a roiling boil, turn the heat down to a high simmer. Gently drop the gnocchi into the simmering water. After about 4 minutes, the gnocchi should start to float. Let them cook for about 30 seconds to a minute more, and then lift them out with a slotted spoon and serve.
To make the green-tomato pesto, you’ll want to visit my Virtual Vegan Potluck page, and roll down to about the bottom third of the page.
As for the Brussels Sprouts:
Toss the sprouts in 1-2 tsp. olive oil, with 1 tsp sea salt, and ½ tsp ground black pepper.
Roast at 415* for 15 minutes, and give them a shake. Then put them back in and turn the heat down to 400*.
I remain super thankful that Annie, over at An Unrefined Vegan, Somer at Vedged Out, and Jason, at Jason and the Veganauts arranged the VVP with Vegan Bloggers Unite and included me. I can’t possibly thank them all enough, and a very special thank you to all of you for coming to visit today. Give these a shot, and let me know what you think. . .