Ube Gnocchi w/ Garlic Carrot Puree & Grilled Zucchini (Vegan)
Have you ever tried Ube (purple sweet potato)?
Traditionally gnocchi are made with white potatoes, but this purple yam can do the dish justice too! Its vibrant color makes these gnocchi unique. The taste is a tad bit sweeter than your regular potato and the sight is just exquisite!
With just two ingredients you're one step away from these Ube gnocchi!
You don't need a Garganelli (the wooden tool) but I'm a sucker for these tools. If you don't have one, a fork will do just fine!
I always like to cook my pasta or gnocchi in a stock. This way the pasta or gnocchi gets more flavour.
The recipe is so simple that even your kids can help prepare them. In my recipe, I’m also using tapioca flour to make these gnocchi gluten-free but use all-purpose flour if you prefer that. I also serve them with a garlic carrot puree and grilled veggies. But toss them in some sage butter and sprinkle Parmesan cheese or toss them in a delicious tomato sauce.
Literally, the sky is the limit with these fluffy purple pillows. I wonder how you’ll prepare them ;-)
>>Need a basic gnocchi recipe? Then try out my Gnocchi (Vegan + Gluten-free) and the Creamy Cashew Arabiata Sauce (Vegan)
I hope you give these purple gnocchi a try!
Ube Gnocchi w/ Garlic Carrot Puree & Grilled Zucchini (Vegan)
- Prep: 15 min
- Total: 45 min
Vegetables
Ingredients
NOTE: this recipe is good for two persons.
- about 85 gr mashed purple sweet potato (Ube)
- ½ cup tapioca (makes it gluten-free) or all-purpose flour
- salt & pepper to taste
For the garlic cashew & carrot cream:
- ½ cup cashews soaked overnight in 1 cup water
- ½ cup cooked carrots
- 3 tbsp (garlic) oil
- 3 tbsp cashew water
- ¼ tsp garlic powder (optional, I love the extra garlicy taste)
- ¼ tsp Pimenton (smoked pepper powder)
- pinch of chili powder (optional)
- salt & (white) pepper to taste
- food processor + sieve to create a fine paste
NOTE: to get a fine garlic cashew and carrot cream, run it through a sieve.
To serve and garnish with:
- grilled zucchini slices (seasoned in olive oil, salt & pepper)
- garlic cashew & carrot cream
- fried garlic slices (finely sliced garlic fried in oil until it becomes golden brown)
- toasted hazelnuts
- rice paper (cut rice paper into pieces, fry and sprinkle w/ salt, optional)
- vegan cheese (optional)
Instructions
- Cook the purple sweet potato and set it aside to cool down. Then mash it with a fork and add the tapioca flour. Season with salt & pepper and knead it until it forms a dough.
- Then form two logs and cut it into ¾ inch or 2 cm pieces. With a fork or a Garganelli (traditional wooden plank / paddle to make the gnocchi) gentle press the gnocchi pillow against the back of the fork or plank and use your thumb and press in and down the length of the fork or plank. The gnocchi should curl, and their back should capture the back of the fork or plank. If you’re into a fuss-free dinner, then skip this labour and just cut the gnocchi into pieces. Dust a plate with tapioca flour and set each gnocchi aside until you are ready to boil them.
- Cook the gnocchi in some veggie stock or boiling water with some olive oil. It’s best to do this in batches. When the gnocchi are ready, they will float to the surface. Remove them with a slotted spoon and set them aside until you are ready to serve them.
NOTE: you can also fry the gnocchi’s in a pan with some olive oil and butter. This way they will become crispy from the outside and fluffy from the inside. - Prepare the garlic cashew & carrot cream. Add all the ingredients to a food processor and pulse until it becomes a smooth paste. You can also run it through a sieve to make a finer puree.
- To serve, add some grilled veggies (I had zucchini), the garlic cashew & carrot cream and the gnocchi. Garnish with some toasted hazelnuts, fried garlic slices and top it off with the fried rice paper to make it fancier. I also added a rim of pepper flakes on the garlic and carrot cream. I hope you enjoy it!
TIPS:
- Fry them in some butter with sage to crisp them up and sprinkle some Parmesan cheese.
- Toss them through your favorite tomato sauce and sprinkle some Parmesan cheese.
- If you add some gnocchi water (2 tbsp) to the puree it becomes runnier and you have a sauce for your gnocchi.
If you make my recipes, please tag me in them and use #thespicedchickpearecipes. I'd love to see what you've made!