Feel-good cuisine
Had a stressful day? These delicious sweet potato gnocchi with spinach will lift your mood
Is the taste of gnocchi too pale for you? Not if they’re made from sweet potatoes
© Sibylle Sturm
Sweet potato gnocchi has everything that defines a good comfort food. They make you feel full and happy, are very easy to make yourself with just a few ingredients and are absolutely (socially) acceptable. The recipe.
Some dishes taste like a hug from a good friend feels – like security. No matter whether the day went badly or was great, they always work. The classic ones Everyone knows comfort dishes, spaghetti Bolognese and pizza. Sweet potato gnocchi, on the other hand, is rather extravagant, but absolutely qualifies as a culinary delight. What makes them special: they are purely plant-based, gluten-free and lactose-free.
Sibylle Sturm has developed recipes for her cookbook “The Eating Class for Everyone” that will appeal to as many people as possible – this also includes everyone who (has to) do without certain products. A cookbook with uncomplicated dishes for family, friends and guests.
Recipe for sweet potato gnocchi with spinach
Ingredients for 4 smaller portions
approx. 600 g sweet potatoes
3 tbsp yeast flakes
Salt
170g gluten-free flour mix (120g rice flour, 50g potato starch), plus more to work with
1 tablespoon olive oil, plus more for drizzling
2 tablespoons vegan butter or margarine
4 handfuls of fresh spinach leaves
Pepper from the grinder
8-10 sage leaves
“The dining class for everyone. Cooking for family, friends & guests” by Sibylle Sturm was published by ars vivendi, 232 pages, 32 euros.
Topping
Radish cress
vegan parmesan (optional)
Preheat the oven to 220 °C (top/bottom heat). Peel the sweet potatoes, cut into slices and cook in the oven for about 15 minutes until they are soft. While still warm, place in a large bowl and mash with a potato masher.
Mix the yeast flakes, 1⁄2 teaspoon salt and flour in a small bowl, add to the sweet potatoes and knead until the dough is homogeneous. No longer, otherwise it will become sticky. Add more flour if necessary.
Place the dough on a floured work surface and cut into quarters. Form the dough pieces into long rolls, then cut into approx. 2 cm pieces. Use a fork to press the typical gnocchi grooves into the dough.
Bring a large pot of salted water to the boil, carefully slide the gnocchi into it and cook until they float to the surface of the water. Then strain and drain, if necessary drizzling with a little olive oil so that they don’t stick together.
Melt butter in a pan, add gnocchi and fry until golden brown on all sides. Now add some spinach
Add oil to the gnocchi in the pan, season with salt and pepper. Put a lid on and after 2-3 minutes, when the spinach has wilted, mix it into the gnocchi. Then arrange on plates.
Heat some oil in a small pan, fry the sage leaves until crispy, place on kitchen paper and pat dry to absorb excess oil. Spread over the gnocchi together with the radish cress. Optionally grate some Parmesan cheese on top.
Tips
The less flour you use, the softer the gnocchi will remain.
You can use Hokkaido pumpkin instead of sweet potato and serve oven-baked cherry tomatoes instead of spinach.
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