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Sweet potato gnocchi I never experimented a lot with Italian cuisine, but since I have had some time on my hands during the quarantine, I made a bunch of dishes. Some of my favorite were vegan lasagna roll-ups and these vegan sweet potato gnocchi. When I was in college I used to eat gnocchi with tomato all the time, mainly because they were cheap and easy to make. I didn’t eat them in a while, but recently it occurred to me that I could maybe add a little twist to the Italian food that I am making, and so I got the idea to make these delicious orange gnocchi. My expectations were not that high, I mean gnocchi are always pretty delicious, but after having these, I doubt that I will soon go back to the regular version. Now I know this is nothing new and there is a chance that you had these or at least seen the recipe somwhere, but this might be one of the simplest versions out there. These sweet potato gnocchi are vegan, gluten free, super easy to make and absolutely delicious, with a subtle sweet taste. There are more Italian recipes that I am planning to write down, but I started off with this one since it is my absolute favorite. Spinach and pesto went perfectly with this one, but in the future I migh make them with tomato sauce and some other stuff. Some health benefits If you follow this blog you migh know that I already wrote a few recipes that included sweet potato (sweet potato pizza and Mediterranean sweet potato), but I never mentioned the great health benefits you can get from eating this orange vegetable. Sweet potatoes are an excellent source of beta carotene, vitamin C, and potassium. They are also abundant in vitamin A and manganese, and are also a decent source of many other vitamins and minerals. Sweet potatoes are rich in many plant compounds, such as beta carotene, chlorogenic acid, and anthocyanins. Sweet potatoes are likely healthier than regular potatoes. They have a lower glicemic index and more fiber. Sweet potatoes may have a variety of benefits, including improved blood sugar regulation and reduced oxidative damage. Studies indicate that sweet potatoes’ potent antioxidants may reduce your risk of cancer. Purple potatoes have the highest antioxidant activity. They will also protect you from vitamin A deficiency. These are only some of the reasons you might want to onclude these into your diet. As I already mentioned, there are some recipes on this blog, but you can find a bunch more on the internet, from brownie recipes to sweet potato fries. For a start, I would definitely recommend these vegan sweet potato gnocchi. A piece of advice As I already mentioned, the gnocchi are gluten free, however, if you are not gluten free and you don’t have rice flour in your kitchen, you can also use regular all purpose flour. The results will be pretty much the same. I would recommend that you add the flour gradually, just to see what your texture is going to be like, since not all the rice flours are the same. Also, make sure that the surface you are using for rolling the dough out and shapping the gnocchi is well floured. If you find that your dough is way too sticky and you can not roll it out, feel free to add some more flour, but don’t overdo it. I chose to press each gnocchi down with a fork so they would look pretty for the picture, but you do not have to do that. My ideal size was the size of my thumb, but that is optional as well. I found red vegan pesto in the store and found that it goes great with this dish. In the future however I plan to make my own sauce. You can eat them with tomato sauce, green pesto, sun dried tomatos, it is really up to you, I know I will try out all of those versions. Another thing that I would add is, try to use a non-stick pan when frying these in the end, since they will be a little bit wet after cooking and might stick to a regular pan. Ingredients 130 g of sweet potato 50 g of rice flour a pinch of salt a pinch of pepper oregano (or mixed Italian herbs) spinach (as desired) 1 clove of garlic pesto oil for cooking Instructions Peel the sweet potato and cut it up into small cubes. Bring a pot of water to boil and cook the potato for about 15 minutes (or until it’s soft). Drain the water from the pot and place the potato in a deep bowl. Mash it with the potato masher until there are no solid pieces left. Gradually add the rice flour, salt and pepper to the mix. Mix it well until you get a dough (if it is way too sticky you can add some more flour). Put the dough on a well floured flat surface and roll it into a sausage shape. Cut the gnocchi up with a knife, they should be about the size of your thumb. Fix the shape a little bit if necessary and press them gently down with a fork (if you want them to look like these on the pictures). Bring a pot of water to boil, add a dash of oil to the water and cook the sweet potato gnocchi until they rise to the surface (a few minutes). When done, drain the water from the pot. Mince the garlic and give the spinach a rough chop. Heat a little bit of oil on a non stick pan and and add garlic, gnocchi and spinach to the pan. Add a pinch of oregano and a few shakes of pepper. Fry on medium heat until the spinach has wilted. Serve the sweet potato gnocchi with some pesto. If you liked this recipe, make sure you check out my other recipes like: – vegan Mediterranean sweet potato Feel free to tell me what you think about this in the comments below, or send me the pictures of your own vegan sweet potato gnocchi. If you did something differently, I would also like to hear that, I’d love to see the things you come up with. P.S. for more recipes like this and bunch of other stuff, follow me on instagram, @margo_drobi. Also, I recently started a Patreon page, where you can subscribe and help me create more/better content. In return, you will get an exclusive piece of content (recipe) each month. My plan is to increase the amount of that content if I gain a few subscribers. If you are interested and you want to find out more, I will leave the link to my Patreon right – here.
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Pire od muškatne tikve Veganski pire od muškatne tikve je upravo ono što mi je ovih dana trebalo. Nisam objavljivala onoliko koliko obično objavljujem na blogu, ali to nije moja ljenost. Bila sam dugo bolesna (i dalje sam), ali izgleda da i to prolazi. A budući da je sezona gripe (barem u mom gradu), možda će vam trebati ovakav recept – topao i umirujući. Voljela bih da sam ovo ranije napravila. Ovaj veganski pire od muškatne tikve više je nekako jesenski recept. Ali vrijeme je da pustimo ljeto da ide, i da krenemo praviti narandžasta jela . Bar ću ja to učiniti. Ovaj recept je veganski, kremast, vrlo ukusan i također vrlo dobar za vaše zdravlje. Toplo ga preporučujem za predstojeće jesenje dane. Takođe, pokušat ću napraviti još ovakvih jela, vrijeme je da ponovo ojačam svoj imuni sistem. Ako vas zanima kako neki od ovih sastojaka mogu poboljšati vaše zdravlje, predlažem da nastavite čitati sljedeći dio objave. Opet se izvinjavam ako ovih dana nisam toliko aktivna. Vjerovatno sam u krevetu sa začepljenim nosem i glavoboljom. Neke koristi za zdravlje Ovo je dio koji sam u posljednje vrijeme zanemarila u svojim postovima. No, budući da je ovaj recept vrlo jednostavan i ne zahtijeva nikakve trikove i dodatne savjete, mogla bih ponovno napisati ovaj dio posta i reći vam zašto je ovaj veganski pire od muškatne tikve tako sjajan. Butternut (muškatna) tikva ima malo kalorija, ali ima puno vlakana i mnogih hranjivih sastojaka, uključujući vitamin A, vitamin C, magnezijum i kalijum. Može pomoći kod gubitka kilograma. Visok sadržaj antioksidanasa u butternut tikvici može smanjiti rizik od određenih bolesti, uključujući bolesti srca i rak pluća. Ova tikvica može se dodati širokom spektru slatkih i slanih recepata, poput variva, supa i pita. Postoji puno recepata koji uključuju ovu ukusnu tikvu. Leća je odličan izvor B vitamina, željeza, magnezijuma, kalijuma i cinka. Takođe je sjajan izvor biljnih proteina i vlakana. Leća je puna polifenola koji imaju snažna antioksidacijska i protuupalna svojstva s potencijalnim efektima inhibicije ćelija raka. Oni mogu zaštititi vaše srce podržavajući gubitak kilograma, sprečavajući nakupljanje homocisteina u vašem tijelu i regulišući nivo kolesterola i krvni pritisak. Luk sadrži pristojne količine vitamina C, folata, vitamina B6 i kalijuma, koji pružaju brojne beneficije. Obiluju biljnim jedinjenjima i antioksidansima, posebno kvercetinom i jedinjenjima koja sadrže sumpor. Šarene sorte luka, poput žute ili crvene, sadrže više antioksidansa od bijelih. Luk ima antioksidativno i protuupalno dejstvo. Mogu smanjiti nivo šećera u krvi, poboljšati zdravlje kostiju i smanjiti rizik od nekoliko vrsta karcinoma. Zbog njih možete zaplakati dok ih režete, a kod nekih ljudi mogu izazvati još veću iritaciju. Ali ako vam ne smetaju toliko, predlažem da ih uvrstite u svoje obroke. Slatki krompir je odličan izvor beta karotena, vitamina C i kalijuma. Također, bogat je vitaminom A i manganom, a pored toga su i dobar izvor mnogih drugih vitamina i minerala. Slatki krompir bogat je mnogim biljnim spojevima, kao što su beta karoten, hlorogena kiselina i antocijanini. Slatki krompir je vjerovatno zdraviji od običnog krompira. Ima niži glikemijski indeks i više vlakana. Slatki krompir može imati niz benefita, uključujući poboljšanu regulaciju šećera u krvi i smanjena oksidativna oštećenja. Studije pokazuju da moćni antioksidanti slatkog krompira mogu smanjiti rizik od raka. Ljubičasti krompir ima najveću antioksidacijsku aktivnost. Takođe će vas zaštititi od deficijencije vitamina A. Sastojci 200 g muškatne tikve 130 g slatkog krompira 100 g crvene leće 400 ml vode 1 mali luk ½ čajne kašičice soli Nekoliko prstohvata bibera 1 supena kašika putera od indijskog oraha Nekoliko oraha (opcionalno) Upute Ogulite koru od tikve i slatkog krompira. Narežite ih na male komade. Luk narežite na kockice i isperite crvenu leću vodom. Stavite vodu u mali lonac i dodajte sve sastojke (osim putera od indijskog oraha). Pustite da voda provri na srednjoj vatri, a zatim smanjite vatru na najnižu. Kuhajte dok povrće ne postane mekano i da se probosti viljuškom (oko 15 minuta). Sklonite lonac sa ringle i ostavite da se sve malo ohladi. Prebacite sve iz šerpe u posudu blendera. Blendajte dok ne dobijete gustu kašu. Probajte ga da vidite da li pireu treba još soli. Dodajte maslac od indijskog oraha i sve promiješajte. Pire prebacite u zdjelu za posluživanje i pospite s malo usitnjenih oraha (ili nekih sjemenki). Ove mjere dovoljne su za 1 malu zdjelu veganskog pirea od muškatne tikve. Ako vam treba više od toga, slobodno prilagodite mjere. Ako vam se svidio ovaj recept, pogledajte i ostale moje recepte poput: – veganska butternut pizza – veganski mirza ghasemi Slobodno mi recite šta mislite o ovom receptu u komentarima ispod ili mi pošaljite slike svog vlastitog veganskog pirea od muškatne tikve. Ako ste učinili nešto drugačije, a dobili dobar rezultat, voljela bih to i čuti, željela bih vidjeti stvari koje ste smislili. P.S. za još recepata poput ovog i gomilu drugih stvari, pratite me na instagramu, @margo_drobi. Također, nedavno sam pokrenula profil na Patreonu na kojem se možete pretplatiti i pomoći mi u stvaranju boljeg sadržaja. Zauzvrat, svaki mjesec ćete dobiti ekskluzivan dio sadržaja (poseban recept). Moj plan je povećati količinu tog sadržaja ako dobijem nekoliko pretplatnika. Ako vas zanima i želite saznati više, ostaviti ću link do mog Patreona – ovdje.