gimme an "e" (freshgroundfemm) wrote in vegancooking,
gimme an "e"
freshgroundfemm
vegancooking

Sweet Potato Gnocchi with Garlic and Sage Bechamel Sauce

I got the idea to make these from the vegan_cookoff ingredient for this week, but since the recipe wasn't totally my own, I didn't feel comfortable submitting it for competition, so I'm sharing it with y'all.


oh, my poor tired table
Sweet Potato Gnocchi
1 large sweet potato
2 cups flour
1 eggs worth of ener-g egg replacer
1/4 tsp cinnamon
dash of ground nutmeg


preheat oven to 425 F, Bake the sweet potato until tender (45-50 min). When it's cool peel and mash with fork or potato masher.
Add the flour, egg replacer and spices, mix well with your hands. Shape the dough into a ball and wrap in wax paper or plastic. Refigerate for an hour or up to 1 day.
Bring water to a boil in a large pot.
The recipe says to use 2 spoons, one to scoop up 2 tbsp of batter and scrape it off with the other. I made them smaller, I scooped up about 1.5 tbsp of batter and formed them by hand into little dumplings.
drop the batter into the boiling water, cook until they float to the top (3-5 min) and then for a minute more. scoop out and drain. repeat until all the gnocchi are cooked. Serve hot and top with sauce!
(from The Essential Vegetarian Cookbook by Diana Shaw)
Bechamel Sauce
2 tbsp olive oil
2 cloves garlic, minced
1/4 tsp sage
2 tbsp soy sauce
1-1.5 cups plain soymilk

Heat the oil in a small saucepan until it's hot, add the garlic and sage, fry until the garlic is golden brown, then whisk in the flour. Continue whisking for about 2 minutes over medium heat. Add the soy sauce. Add a cup of the milk gradually, continue whisking continuously.
simmer for 10 minutes, whisking frequently, add more liquid as it thickens.

(adapted from Vegetarian Nights: fresh from Hawaii by Bonnie Mandoe)
Tags: ethnic food-italian, vegetables-sweet potatoes/yams
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