Sweet Potato Gnocchi with Sautéed Mushrooms and Spinach
Prep Time: 30 mins
Cook Time: 30 mins
For the Sweet Potato Gnocchi:
2 medium sweet potatoes
200 grams dairy-free ricotta cheese homemade or store bought, or use regular firm ricotta cheese
1-2 cups of all-purpose flour
For the Sautéed Mushrooms:
400 grams mushrooms, sliced
4 cups baby spinach
1 teaspoon ground basil
1 teaspoon oregano
salt and pepper, to taste
Cook sweet potatoes with skin on in a large pot of boiling water. Once cooked, drain and let cool slightly. Peel the skin off.
In a mixing bowl using a potato masher, mash the sweet potatoes, add in ricotta and flour. Mix everything to combine until soft dough forms. Lightly sprinkle the surface with flour and divide the ball of dough into 8 even sizes. Roll the reserved piece into a long rope (about 1/2” thick) and cut out 20 equal pieces. Roll each piece through a gnocchi paddle. Repeat until all the dough has been used.
Bring a large pot of water to a boil. Season with a handful of salt. Let boil until the gnocchi rise to the surface. Once they come to the top remove and let them drain on a plate.
In a frying pan sauté spinach and mushrooms with seasonings for 10 minutes until tender. Serve gnocchi warm with sautéed spinach and mushrooms. Enjoy!