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Sweet Potato Gnocchi with spinach and cauliflower sauce

Ingredients

  • For the cauliflower sauce

  • For sweet potato gnocchi

  • For spinach

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Steps

1

for the sauce

Clean and cut the cauliflower to obtain 400g of cauliflower florets. Steam them in the Steam Microwave Oven until they are soft.

2

In the meantime, chop the spring onion. Pour the oil into a pan, add the onions and salt and brown gently over medium - low heat for at least 15-20 minutes (cook it longer to make it better digestible). During the last 3-4 minutes, add the garlic .

3

Add the cauliflower, the onion, the garlic and all the other ingredients into the high-power blender and blend until you get a smooth and homogeneous sauce. Add a few tablespoons of almond milk and a few drops of oil if necessary until the desired consistency is achieved.

4

Taste and add more garlic, salt, pepper to taste. Put aside for the moment.

5

for gnocchi

Wash, clean and peel the sweet potatoes.

6

Cut them into small to medium sized pieces and steam them in the Steam Microwave Oven. When the sweet potatoes are cooked, (toothpick or small knife should not find resistance entering the cooked potato), smash them with a potato press and let them cool.

7

Add the flours, salt and nutmeg and mix all the ingredients, first working the dough with a fork and then by hand.

8

Form a ball and let it rest for a few minutes.

9

Flour the pastry board, cut the dough into strips not too thin and form rolls about 1.5cm wide using your hands.

10

Cut each roll into similar sized cubes/caps.

11

Lightly flour them, trying to touch them as little as possible.

12

Cook the gnocchi (a few at a time) in plenty of boiling salted water with a drop of oil for about 1 minute or until they rise to the surface.

13

Drain with a skimmer, transfer them into the frying pan with the spinach and proceed as follows.

14

In a large non-stick pan, brown the clove of garlic with the oil and salt. Add the baby spinach and simmer over a low to medium flame for a few minutes.

15

Drain the gnocchi and add them to the spinach. Remove the clove of garlic and pour about 150 ml of sauce for 2 people (about 75ml each) or as desired.

16

Stir for 1-3 minutes and serve immediately.

Enjoy

Sweet Potato Gnocchi with spinach and cauliflower sauce

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Ingredients

Adjust Servings:
For the cauliflower sauce
50ml almond milk natural and not sweetened
1600g of cauliflower florets 1 medium to small cauliflower
12g white spring onion
1/2 clove of garlic smashed
10ml extra virgin olive oil
1/4 teaspoon of salt
pepper
For sweet potato gnocchi
500g sweet potatoes cleaned
100g Semi-integral spelt flour
100g whole spelt flour
salt
a pinch of nutmeg
For spinach
250g baby spinach washed and dried
10g extra virgin olive oil
1 clove of garlic
a pinch of salt

Nutritional information

346
Calories
66g
Carbs
6.5g
Fat
11.3g
Protein
896mg
Sodium
6.5g
Sugar

Francesca Bettoni

Francesca Bettoni

Beauty therapist, fitness trainer and expert in sports nutrition, Francesca has always taken care of the wellbeing and health. Beauty Food Blog was created based on her love for food and nature, same as Francesca’s passion for photography and constant search of wellbeing through nutrition. The food can leverage our beauty and make us shining from inside!

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