Sweet Potato Gnocchi with Oyster mushrooms

 

 

 

 

For abt.4-6 servings:

For the Gnocchi:
2 sweet potatoes (or yams) peeled and cubed
1 tsp sea salt
1 tsp ground nutmeg
1/4 tsp ground black pepper
1 cup whole wheat flour
2 1/2 cups all purpose flour
+ more flour for rolling
1/2 cup butter replacer (Earth Balance) or veg. Margarine

For the Oyster mushroom sauce:
oil for the pan
1/2 onion, finely chopped

3 cloves of garlic
2-3  cups of oyster mushrooms cleaned and sliced
1/2 broth cube and some water if needed
2 Tbs minced dried mixed mushrooms
2 Tbs of salt free spice, such as Mrs. Dash
1 Tbs nutritional yeast
2 Tbs chopped veg cheese (Daya) optional
1 Splash of Mirin or cooking wine
1/4 cup non dairy milk
2 Tbs of flour or some arrowroot powder
1/3 rd cup of fresh herbs (rosemary, parsley…)

Prepare Gnocchi ahead of time:
Place the peeled and cubed sweet potatoes in a pot and cover with water, cook for abt. 20 minutes or until soft. Drain water well, place potatoes in a bowl and mash. Let sit until completely cooled down. After cooling you can even chill them more in a refrigerator.
When the potatoes are cooled down, add the nutmeg, pepper, sea salt and the flour in small batches of 1/2 cup at a time. Blend the mixture with a spoon. If the soft dough seems only slightly sticky, but manageable, you can stop adding flour.
Too much flour and dough handling can make the gnocchi hard and heavy.
Separate the dough in 6 batches. Return the resting batches to the refrigerator.

Dust workplace and a tray with flour. Roll dough in abt. 1/2 inch thick ropes. Cut the ropes in 1 inch large pillows and place on the dusted tray. When all the batches are rolled and cut into pillows, take each pillow, place them on fork, press with your thumb a pillow into the fork, it will get fork markers on the bottom, ‘roll’ or flip the gnocchi out of the fork. This becomes a fairly quick process after some time. If the gnocchi seem too sticky, dust them with a little flour.
The finished gnocchi can be divided and part of a batch can be frozen. Dust and pack lightly, so that they don’t stick until frozen. For 2-3 servings I estimated abt. 75 gnocchi pieces.

To cook the Gnocchi; fill a large pot with water, add some salt and bring to boil. Add small batches, loosely covering the bottom of the pot. (Abt. 20-25 per batch)
After abt. 3 minutes the cooked gnocchi should raise to the surface of the pot (I am still relieved, when they do it). Remove them with a slotted spoon and place them in a strainer. At this point they will not stick anymore. Re-heat the water to a boil, and proceed with the next batches until all gnocchi are cooked and keep them warm.

For the mushroom sauce:
When you start with the pasta water, also prepare the sauce; Saute onions and garlic for abt 5 minutes. Add all mushrooms, close the pan after 2 minutes and simmer about 10 minutes until they release their water. Depending if more liquid is needed, add water, plus the vegetable broth cube, nutritional yeast, herbs, salt replacer and a splash or Mirin or cooking wine. Also chopped vegan cheese (optional) then cook for some minutes while occasionally stirring.
Blend in the almond milk (or veg milk) dust the surface with the flour or arrowroot and stir until blended. Add the rest of the ingredients and keep stirring over low heat as it thickens. Season with fresh ground pepper and serve with fresh strips of parsley. ©Sabineart2012

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