Jag vet inte ens var jag ska börja nÀr jag ska beskriva denna gnocchi. Den Àr:
– Svingod! Vegansk! Busenkel! Fin att titta pĂ„! Rolig att göra! …Ăvertygade?
Att göra egen klassisk pasta Àr kul men krÄngligt, att göra gnocchi gÄr dÀremot inte att misslyckas med. En perfekt rÀtt att laga tillsammans med nÄgon man tycker om pÄ en lördag som denna, dÄ man har lite extra tid (och gÀrna undviker kladdig deg som fastnar i pastamaskinen, tortellinis som lÀcker fyllning och nödlösnings-takeaway).
HĂ€r kommer receptet:
I don’t even know where to start describing this gnocchi. It’s: – Delicious! Vegan! Super easy! Pretty! Fun to make! … Convinced yet?
Making your own classic pasta is fun but difficult, but making gnocchi simply can’t go wrong. A perfect dish to cook together with someone you like on a Saturday like this, when you have some extra time (and you want to avoid stuff like sticky dough in the pastry machine, filling-leaking tortellinis and plan B-takeaway).
Here’s the recipe:
INGREDIENTS (4 servings):
2 big sweet potatoes (or 3 small ones)
6 dl flour
(salt)
… serving suggestions:
Baby spinach
Green peas / sugar snaps
Sweet cherry tomatoes
(optional: parmesan)
Or:
Fresh sage leaves
Diary free butter
Roasted pine nuts
Peel and chop the sweet potato in smaller pieces, and roast in the oven at 200 degrees until it’s soft. Mash the sweet carefully potato with a fork or a potato masher and add two teaspoons salt and then the flour, one deciliter at a time, until it’s a nice dough.
Time for the fun part: divide the dough into six pieces, and roll each piece to a thin log or “snake”. Cut the log in about 1 cm wide pieces.
Put the little gnocchis in boiling water and cook until they float up to the surface (about 5 minutes). Fry them in lots of (diary free) butter and any of the optional flavorings above, until they get a nice surface.
VarsÄgoda för det ultimata helgmiddags-tipset. Smaklig mÄltid!
I hope you’ll enjoy this recipe! Bon apetit!