Cook the purple sweet potato and set it aside to cool down. Then mash it with a fork and add the tapioca flour. Season with salt & pepper and knead it until it forms a dough.
Then form two logs and cut it into ¾ inch or 2 cm pieces. With a fork or a Garganelli (traditional wooden plank / paddle to make the gnocchi) gentle press the gnocchi pillow against the back of the fork or plank and use your thumb and press in and down the length of the fork or plank. The gnocchi should curl, and their back should capture the back of the fork or plank. If you’re into a fuss-free dinner, then skip this labour and just cut the gnocchi into pieces. Dust a plate with tapioca flour and set each gnocchi aside until you are ready to boil them.
Cook the gnocchi in some veggie stock or boiling water with some olive oil. It’s best to do this in batches. When the gnocchi are ready, they will float to the surface. Remove them with a slotted spoon and set them aside until you are ready to serve them.NOTE: you can also fry the gnocchi’s in a pan with some olive oil and butter. This way they will become crispy from the outside and fluffy from the inside.
Prepare the garlic cashew & carrot cream. Add all the ingredients to a food processor and pulse until it becomes a smooth paste. You can also run it through a sieve to make a finer puree.
To serve, add some grilled veggies (I had zucchini), the garlic cashew & carrot cream and the gnocchi. Garnish with some toasted hazelnuts, fried garlic slices and top it off with the fried rice paper to make it fancier. I also added a rim of pepper flakes on the garlic and carrot cream. I hope you enjoy it!TIPS:- Fry them in some butter with sage to crisp them up and sprinkle some Parmesan cheese.- Toss them through your favorite tomato sauce and sprinkle some Parmesan cheese.- If you add some gnocchi water (2 tbsp) to the puree it becomes runnier and you have a sauce for your gnocchi.If you make my recipes, please tag me in them and use #thespicedchickpearecipes. I'd love to see what you've made!
