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Whole-wheat sweet-potato gnocci

Gnocci with toasted walnuts, tempeh, and mushrooms. This is a very meaty dish … hard to believe that it’s vegan.

For those days in which you walk in circles in the kitchen trying to think of something a little different to cook, consider gnocci.

Gnocci, I believe, are considered tricky to make. I don’t think so. Any cook who is experienced working with dough will understand making gnocci. If you Google, you’ll find lots of tips and recipes from the experts, which I am not. However, I do strongly believe that you don’t need egg in the dough. Just two ingredients — potato and flour — work fine.

Gnocci are usually boiled. They also can be browned in oil, which is how I made gnocci today. Sweet potato gnocci particularly like to be browned in oil, I think, because the sugar in the potatoes gives the gnocci skins a nice, chewy texture.

The dough: nothing but sweet potatoes and whole wheat flour

Sliced and forked


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