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Vegan Sweet Potato Gnocchi

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These little pastas are quick and easy to make. Best of all, the dough freezes easily and can be kept for about three months.

  • 1 1/2 cups cooked sweet potato
  • ½ cup nutritional yeast
  • 1 tsp salt
  • 3 tbs water
  • 1 tsp ground flax
  • 2 cups wheat or rice flour, plus more to dust
  1. In a small cup, mix together water and ground flax. Set aside.
  2. Mix together flour, salt, and nutritional yeast.
  3. Add the cooked sweet potato and the flax mixture.
  4. Mix ingredients together until a dough forms.
  5. Sprinkle a clean cooking surface with flour and roll out your dough into a long strip about as wide as your thumb.
  6. Cut the strip into pieces about the width of a fork.
  7. Set aside the gnocchi you do not plan to cook immediately.  (Seal in a ziplock bag and freeze until needed)
  8. Bring a medium-size pot of salted water to a rolling boil.
  9. Add gnocchi.
  10. Cook, stirring occasionally, until all the gnocchi are floating.
  11. Serve with sauce or spices of your choice.
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