{"id":602,"date":"2020-08-11T22:50:21","date_gmt":"2020-08-11T22:50:21","guid":{"rendered":"https:\/\/tatyanafigueiredo.com\/tatytable\/?p=602"},"modified":"2020-08-11T22:51:36","modified_gmt":"2020-08-11T22:51:36","slug":"vegan-gluten-free-sweet-potato-gnocchi","status":"publish","type":"post","link":"https:\/\/tatyanafigueiredo.com\/tatytable\/2020\/08\/11\/vegan-gluten-free-sweet-potato-gnocchi\/","title":{"rendered":"Vegan & Gluten Free Sweet Potato Gnocchi"},"content":{"rendered":"\n
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Who likes gnocchi? I just love them!
I could have gnocchi every day for dinner! \ud83d\ude0b\ud83c\udf60\ud83c\udf43<\/p>\n\n\n\n

When I was younger, back in Brasil living with my parents, my mom used to make regular gnocchi all the time. I remember learning with her in the kitchen how to prepare the gnocchi, how to roll the dough, how to cut them, and how to know if they were ready. When boiling in the water, they simply emerge from the bottom to the surface and that for me at the time was amazing! <\/p>\n\n\n\n

But, they always had gluten, which nowadays I avoid because it makes me feel bloated. Fortunately for me, I can eat the gnocchi now without feeling guilty! <\/p>\n\n\n\n

I\u2019m sharing the recipe for Vegan & Gluten Free Sweet Potato Gnocchi!
Just choose your sauce! I love it with vegan pesto, but tomato sauce goes well too!<\/p>\n\n\n\n

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    \ud83c\udf60Vegan & Gluten Free<\/strong> Sweet Potato Gnocchi:<\/strong><\/p>\n\n\n\n

    (Serves 4)
    \ud83c\udf602 medium sweet potatoes (2lb)
    (Purple potatoes or Japanese sweet potato works well too);
    \ud83c\udf603 cups all purpose flour (gluten free flour blend) plus a bit more to spread over the surface;
    \ud83c\udf601 tsp Salt;
    \ud83c\udf60Pepper;<\/p>\n\n\n\n

    \u270d\ud83c\udffcPreheat oven to 400F. Prick sweet potatoes all over with a fork, cover with aluminum foil, and roast for 1h.
    \u270d\ud83c\udffcAllow them to cool before peeling their skin off.
    \u270d\ud83c\udffcNext, mash the potatoes until very smooth.
    \u270d\ud83c\udffcAdd salt, and pepper and mix until combined.
    \u270d\ud83c\udffcAdd the flour little by little and knead gently. Add more flour if needed but try to add as little as possible to get fluffy and soft gnocchi.
    \u270d\ud83c\udffcSpread some flour over the surface and roll the gnocchi mix out over it, making some long sausage shaped rolls. Then cut into small pieces.
    \u270d\ud83c\udffcFinally, fill a large saucepan with boiling water, add a bit salt and drop the gnocchi in. After a couple of minutes the gnocchi should rise to the top.
    \u270d\ud83c\udffc Drain the gnocchi and place them with your favorite sauce! Optionally, toss a little olive oil onto the gnocchi before putting it in the sauce to prevent sticking.
    \u270d\ud83c\udffc To finish, you can always sprinkle some vegan Parmesan cheese!<\/p>\n\n\n\n

    \ud83e\uddc0\ud83d\ude0b\ud83c\udf43<\/p>\n\n\n\n

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        \ud83c\udde7\ud83c\uddf7 Tradu\u00e7\u00e3o:<\/p>\n\n\n\n

        Quem gosta de nhoque? Eu simplesmente amo eles!
        Eu poderia comer nhoque todos os dias no jantar! \ud83d\ude0b\ud83c\udf60\ud83c\udf43<\/p>\n\n\n\n

        Quando eu era mais jovem, de volta ao Brasil morando com meus pais, minha m\u00e3e fazia nhoque normal o tempo todo. Lembro-me de ter aprendido com ela na cozinha a preparar o nhoque, a enrolar a massa, a cort\u00e1-la e a saber se estavam prontos. Quando fervem na \u00e1gua, simplesmente emergem do fundo para a superf\u00edcie e isso para mim na \u00e9poca era fant\u00e1stico!<\/p>\n\n\n\n

        Mas, sempre tiveram gl\u00faten, o que hoje em dia evito porque me deixa inchada. Felizmente para mim, agora posso comer o nhoque sem me sentir culpada!<\/p>\n\n\n\n

        Estou compartilhando a receita de nhoque de batata doce vegano e sem gl\u00faten!
        Basta escolher o seu molho! Eu adoro com pesto vegano, mas o molho de tomate vai bem tamb\u00e9m!<\/p>\n\n\n\n

        \ud83c\udf60 Gnocchi de Batata Doce Sem Gl\u00faten e Vegano:<\/strong><\/p>\n\n\n\n

        (Serve 4)
        \ud83c\udf60 2 batatas-doces m\u00e9dias (2 lb)
        (Batata roxa ou batata doce japonesa tamb\u00e9m funcionam bem);
        \ud83c\udf60 3 x\u00edcaras de farinha de trigo (mistura de farinha sem gl\u00faten) e um pouco mais para espalhar na superf\u00edcie;
        \ud83c\udf60 1 colher de ch\u00e1 de sal;
        \ud83c\udf60 Pimenta;<\/p>\n\n\n\n

        \u270d\ud83c\udffc Pr\u00e9-aque\u00e7a o forno a 200 C. Pique todas as batatas-doces com um garfo, cubra com papel alum\u00ednio e asse por 1h.
        \u270d\ud83c\udffc Deixe-os esfriar antes de retirar a pele.
        \u270d\ud83c\udffc Em seguida, amasse as batatas at\u00e9 ficarem bem homog\u00eaneas.
        \u270d\ud83c\udffc Adicione sal e pimenta e misture at\u00e9 incorporar.
        \u270d\ud83c\udffc Adicione a farinha aos poucos e amasse delicadamente. Adicione mais farinha se necess\u00e1rio, mas tente adicionar o m\u00ednimo poss\u00edvel para obter nhoques fofos e macios.
        \u270d\ud83c\udffc Espalhe um pouco de farinha sobre a superf\u00edcie e enrole a mistura de nhoque, formando alguns rolinhos longos em forma de lingui\u00e7a. Em seguida, corte em peda\u00e7os pequenos.
        \u270d\ud83c\udffc Por fim, encha uma panela grande com \u00e1gua fervente, adicione um pouco de sal e coloque o nhoque. Depois de alguns minutos, o nhoque deve subir ao topo.
        \u270d\ud83c\udffc Escorra o nhoque e coloque-o com seu molho favorito! Opcionalmente, jogue um pouco de azeite no nhoque antes de coloc\u00e1-lo no molho para evitar que grude.
        \u270d\ud83c\udffc Para terminar, voc\u00ea pode polvilhar um pouco de queijo vegano!<\/p>\n\n\n\n

        \ud83e\uddc0\ud83d\ude0b\ud83c\udf43<\/p>\n","protected":false},"excerpt":{"rendered":"

        Who likes gnocchi? I just love them!I could have gnocchi every day for dinner! \ud83d\ude0b\ud83c\udf60\ud83c\udf43 When I was younger, back in Brasil living with my parents, my mom used to make regular gnocchi all the time. I remember learning with her in the kitchen how to prepare the gnocchi, how to roll the dough, how to cut them, and how to know if they were ready. When boiling in the water, they simply emerge from the bottom to the surface and that for me at the time was amazing! But, they always had gluten, which nowadays I avoid because it makes me feel bloated. Fortunately for me, I can eat the gnocchi now without feeling guilty! I\u2019m sharing the recipe for Vegan & Gluten Free Sweet Potato Gnocchi!Just choose your sauce! I love it with vegan pesto, but tomato sauce goes well too! \ud83c\udf60Vegan & Gluten Free Sweet Potato Gnocchi: (Serves 4)\ud83c\udf602 medium sweet potatoes (2lb)(Purple potatoes or Japanese sweet potato works well too);\ud83c\udf603 cups all purpose flour (gluten free flour blend) plus a bit more to spread over the surface;\ud83c\udf601 tsp Salt;\ud83c\udf60Pepper; \u270d\ud83c\udffcPreheat oven to 400F. Prick sweet potatoes all over with a fork, cover with aluminum foil, and roast for 1h.\u270d\ud83c\udffcAllow them to cool before peeling their skin off.\u270d\ud83c\udffcNext, mash the potatoes until very smooth.\u270d\ud83c\udffcAdd salt, and pepper and mix until combined.\u270d\ud83c\udffcAdd the flour little by little and knead gently. Add more flour if needed but try to add as little as possible to get fluffy and soft gnocchi.\u270d\ud83c\udffcSpread some flour over the surface and roll the gnocchi mix out over it, making some long sausage shaped rolls. Then cut into small pieces.\u270d\ud83c\udffcFinally, fill a large saucepan with boiling water, add a bit salt and drop the gnocchi in. After a couple of minutes the gnocchi should rise to the top.\u270d\ud83c\udffc Drain the gnocchi and place them with your favorite sauce! Optionally, toss a little olive oil onto the gnocchi before putting it in the sauce to prevent sticking.\u270d\ud83c\udffc To finish, you can always sprinkle some vegan Parmesan cheese! \ud83e\uddc0\ud83d\ude0b\ud83c\udf43 \ud83c\udde7\ud83c\uddf7 Tradu\u00e7\u00e3o: Quem gosta de nhoque? Eu simplesmente amo eles!Eu poderia comer nhoque todos os dias no jantar! \ud83d\ude0b\ud83c\udf60\ud83c\udf43 Quando eu era mais jovem, de volta ao Brasil morando com meus pais, minha m\u00e3e fazia nhoque normal o tempo todo. Lembro-me de ter aprendido com ela na cozinha a preparar o nhoque, a enrolar a massa, a cort\u00e1-la e a saber se estavam prontos. Quando fervem na \u00e1gua, simplesmente emergem do fundo para a superf\u00edcie e isso para mim na \u00e9poca era fant\u00e1stico! Mas, sempre tiveram gl\u00faten, o que hoje em dia evito porque me deixa inchada. Felizmente para mim, agora posso comer o nhoque sem me sentir culpada! Estou compartilhando a receita de nhoque de batata doce vegano e sem gl\u00faten!Basta escolher o seu molho! Eu adoro com pesto vegano, mas o molho de tomate vai bem tamb\u00e9m! \ud83c\udf60 Gnocchi de Batata Doce Sem Gl\u00faten e Vegano: (Serve 4)\ud83c\udf60 2 batatas-doces m\u00e9dias (2 lb)(Batata roxa ou batata doce japonesa tamb\u00e9m funcionam bem);\ud83c\udf60 3 x\u00edcaras de farinha de trigo (mistura de farinha sem gl\u00faten) e um pouco mais para espalhar na superf\u00edcie;\ud83c\udf60 1 colher de ch\u00e1 de sal;\ud83c\udf60 Pimenta; \u270d\ud83c\udffc Pr\u00e9-aque\u00e7a o forno a 200 C. Pique todas as batatas-doces com um garfo, cubra com papel alum\u00ednio e asse por 1h.\u270d\ud83c\udffc Deixe-os esfriar antes de retirar a pele.\u270d\ud83c\udffc Em seguida, amasse as batatas at\u00e9 ficarem bem homog\u00eaneas.\u270d\ud83c\udffc Adicione sal e pimenta e misture at\u00e9 incorporar.\u270d\ud83c\udffc Adicione a farinha aos poucos e amasse delicadamente. Adicione mais farinha se necess\u00e1rio, mas tente adicionar o m\u00ednimo poss\u00edvel para obter nhoques fofos e macios.\u270d\ud83c\udffc Espalhe um pouco de farinha sobre a superf\u00edcie e enrole a mistura de nhoque, formando alguns rolinhos longos em forma de lingui\u00e7a. Em seguida, corte em peda\u00e7os pequenos.\u270d\ud83c\udffc Por fim, encha uma panela grande com \u00e1gua fervente, adicione um pouco de sal e coloque o nhoque. Depois de alguns minutos, o nhoque deve subir ao topo.\u270d\ud83c\udffc Escorra o nhoque e coloque-o com seu molho favorito! Opcionalmente, jogue um pouco de azeite no nhoque antes de coloc\u00e1-lo no molho para evitar que grude.\u270d\ud83c\udffc Para terminar, voc\u00ea pode polvilhar um pouco de queijo vegano! \ud83e\uddc0\ud83d\ude0b\ud83c\udf43<\/p>\n","protected":false},"author":2,"featured_media":609,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[10],"tags":[],"class_list":["post-602","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-dinner"],"_links":{"self":[{"href":"https:\/\/tatyanafigueiredo.com\/tatytable\/wp-json\/wp\/v2\/posts\/602","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/tatyanafigueiredo.com\/tatytable\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/tatyanafigueiredo.com\/tatytable\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/tatyanafigueiredo.com\/tatytable\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/tatyanafigueiredo.com\/tatytable\/wp-json\/wp\/v2\/comments?post=602"}],"version-history":[{"count":2,"href":"https:\/\/tatyanafigueiredo.com\/tatytable\/wp-json\/wp\/v2\/posts\/602\/revisions"}],"predecessor-version":[{"id":613,"href":"https:\/\/tatyanafigueiredo.com\/tatytable\/wp-json\/wp\/v2\/posts\/602\/revisions\/613"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/tatyanafigueiredo.com\/tatytable\/wp-json\/wp\/v2\/media\/609"}],"wp:attachment":[{"href":"https:\/\/tatyanafigueiredo.com\/tatytable\/wp-json\/wp\/v2\/media?parent=602"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/tatyanafigueiredo.com\/tatytable\/wp-json\/wp\/v2\/categories?post=602"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/tatyanafigueiredo.com\/tatytable\/wp-json\/wp\/v2\/tags?post=602"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}