Making pasta together with a partner or friends is a fun weekend activity. This recipe is super easy to follow and only requires a few ingredients. The sauce together with the gnocchi is delicious, and a plus is that it’s vegan- and gluten-free!
Ingredients (serves 4)
2 sweet potatoes
125g spelt flour
2 tsp sea salt (or Himalayan salt)
1/2 tsp black pepper
1/4 tsp grounded nutmeg
Thyme leaves (approx. 5-6 chopped)
3 l water
1 jar of grilled pepper (or roast in oven)
1-2 garlic cloves
10 Kalamata olives (pitted)
A pinch of sea salt
Gnocchi: Start by peeling the potatoes and preheat the oven to 200°C. Cut the potatoes into smaller pieces and bake in the oven until soft. Mash the potatoes while they are still hot and gradually add the flour, basil leaves and spices. Keep mixing until the mash is a bit dough-like, then set aside for 15 min. Divide the dough and shape into long, narrow rolls. Cut the rolls into 1 cm thick rounds. Meanwhile, use a large saucepan and bring the 3 l water to boil with a bit of salt. Cook the gnocchi for about 3-5 mins, until they float to the surface.
Sauce: Roast the peppers with some oil in the oven and peel of the skin when its grilled. Use a blender/food processor and add the olives, peppers, garlic and salt – process everything until smooth. You are now ready to serve. Bon appétit!
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