Ingredients
Directions
Boil the potatoes: Add the cubed potatoes to a large stovetop pot filled with enough water to cover the potatoes with 2 inches of water above. Bring to a boil and cook until the potatoes are tender, about 10 minutes.
Drain the potatoes and transfer to a food processor. Add the oat flour, garlic powder, oregano, and salt, if using. Blend until a dough-like texture forms. If the dough is more moist than a dough consistency and doesn’t stick together then add 1–2 tablespoons of oat flour at a time until a dough-like consistency forms.
With clean hands and with your index finger, middle finger, and thumb, pinch off a 1-2” piece of sweet potato mixture. Roll into a ball and place on a cutting board or baking sheet. Continue this process for each one. You should have 24–28 pieces.
With a floured fork, press down on each piece of dough to flatten.
Boil another pot of water using a large stovetop pot (enough water to cover the gnocchi by 2–3 inches). Add the gnocchi and cook until they rise to the surface, about 3–5 minutes.
Transfer the sweet potato gnocchi to a large stovetop pan and add the tomato sauce. Cook on low-medium heat until the sauce is warm.
Stir in the spinach and basil until tender.
Divide between four plates and top with Vegan Walnut Parmesan and crushed red pepper flakes, if using.
Chef's Notes
Substitutions
Instead of regular orange sweet potatoes, use purple sweet potatoes, traditional purple potatoes, or other type of potato.
Prep Ahead
Boil the potatoes ahead of time and store in an airtight container in the refrigerator for up to 3 days before making the recipe.
Prepare the Vegan Walnut Parmesan ahead of time. Store in an airtight container in the refrigerator for up to 10 days.
Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 30 days.
Ingredients
Directions
Boil the potatoes: Add the cubed potatoes to a large stovetop pot filled with enough water to cover the potatoes with 2 inches of water above. Bring to a boil and cook until the potatoes are tender, about 10 minutes.
Drain the potatoes and transfer to a food processor. Add the oat flour, garlic powder, oregano, and salt, if using. Blend until a dough-like texture forms. If the dough is more moist than a dough consistency and doesn’t stick together then add 1–2 tablespoons of oat flour at a time until a dough-like consistency forms.
With clean hands and with your index finger, middle finger, and thumb, pinch off a 1-2” piece of sweet potato mixture. Roll into a ball and place on a cutting board or baking sheet. Continue this process for each one. You should have 24–28 pieces.
With a floured fork, press down on each piece of dough to flatten.
Boil another pot of water using a large stovetop pot (enough water to cover the gnocchi by 2–3 inches). Add the gnocchi and cook until they rise to the surface, about 3–5 minutes.
Transfer the sweet potato gnocchi to a large stovetop pan and add the tomato sauce. Cook on low-medium heat until the sauce is warm.
Stir in the spinach and basil until tender.
Divide between four plates and top with Vegan Walnut Parmesan and crushed red pepper flakes, if using.