If you want a fancier meal that’s vegan and delicious, this is the recipe for you! I paired these sweet potato gnocchi with a homemade cheesy vegan roux and roasted chickpeas and spinach, but other great combos include pesto or vegan cheese for the sauce, kale or other greens, and subbing chickpeas for white beans or another protein of your choice. Enjoy!
Vegan Sweet Potato Gnocchi
Ingredients
Instructions
Chop sweet potato into small cubes, roast at 375˚F for 45 minutes.
Roast chickpeas in a pan or baking sheet with some olive oil at medium-high heat. Meanwhile, add in milk a dash of flour in a separate pan with all the spices to make a roux. Cook on medium high heat until thick. Combine spinach and chickpeas with the roux and continue to simmer on low heat.
When potatoes are done, remove and let cool for a few minutes before combining with 1/8 cup flour. Mash or blend until smooth, roll in additional flour until a ball forms. Roll out and cut into inch cubes. Boil in hot water with a dash of salt for 5 minutes. Combine with roux and enjoy!
If you want to try this recipe with some other sauces, check out this vegan avocado pesto or use a classic marinara sauce.