Vegan, Whole Food Plant-based Sweet Potato Gnocchi with

The recipe for Sweet Potato Gnocchi we altered is from Pinch of Yum

INGREDIENTS

GNOCCHI:

• One 1-lb sweet potato
• 1 cup herbicotta cheese
• 1/4 cup Pinenut Parmesan cheese
• 1 1/4 cup ground millet or flour of choice (more for dusting)

SAUCE AND OTHER INGREDIENTS:

• 1 pound broccoli
• broth for sauteing
• 2 cloves garlic, minced
• 1 onion, diced
• 2 TBS chopped basil
• 1/4 cup Pinenut Parmesan cheese
• cashew cream (1/2 cup cashews soaked 2+ hours, 1 cup water or broth, 2 garlic cloves, 1 tsp lemon juice , salt and pepper to taste and blend until smooth)

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INSTRUCTIONS

1. For the gnocchi: Stick the sweet potato a few times with a fork, bake the sweet potato in the oven at 400 for closer to an hour
2. Scoop the flesh of the sweet potato into a mixing bowl. Discard the skin. Mix the ricotta, and parmesan until well combined and almost completely smooth. Add the flour 1/2 cup at a time, kneading very gently after each addition (don’t over knead it – you don’t want it to get tough).
3. Eventually, as the dough becomes easier to handle, transfer it to a clean floured work surface and form it into a loaf, about 9×5 inches. Cut a slice off of the loaf on the short side (think of it as if it were a loaf of banana bread and you were going to cut a slice to eat). Roll and stretch the slice on a floured surface until it forms a long, skinny rope-like shape. Cut the rope into 1-inch segments and transfer to a bowl: this is your gnocchi.
4. Bring a large pot of water to boil, add the gnocchi, and boil until the gnocchi rise to the top of the water. Drain and place on parchment paper or silicon sheets At this point you can make the rest of the recipe with the gnocchi, refrigerate the gnocchi to finish them later, or freeze them.
5. For the Broccoli: Bring a large pot of water to boil and prepare a bowl with ice water. Add the broccoli to the boiling water and cook for 1 minute. Drain and transfer to the ice water to cool and stop the broccoli from cooking further. Drain again and set aside.
6. Putting it all together: Heat the vegetable broth in a large skillet over medium high heat until lightly bubbling and foaming. Add the gnocchi and pan-fry in broth until golden brown on the outside (you may have to do this in batches). Once the gnocchi is done, add the broccoli, onion, garlic, basil, and cashew cream and pan-fry for another few minutes (again, working in batches). Remove from heat and let cool slightly so it thickens just a little. Add the Parmesan cheese – toss gently a few times to combine (the sauce should coat the gnocchi and broccoli very lightly) and serve immediately with salt, pepper, and a squeeze of lemon juice if you want.