Sweet-Potato Gnocchi Mediterranean Bake

This recipe uses homemade Gnocchi using Sweet-Potatoes which are cooked before being added to a delicious plant-based Mediterranean inspired dish which is baked to perfection. This Gnocchi Bake is refined flour-free, egg-free and meat-free. 

Sweet-Potato Gnocchi Mediterranean Bake

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This ‘Sweet-Potato Gnocchi Mediterranean Bake’ recipe stems from my curiosity for trying new things, and Gnocchi is a dish I have never eaten and therefore never made before.


I had always walked past Gnocchi pouches in the Supermarkets for many years as it is an ingredient that is usually stocked by dried packaged items such as Pasta and Polenta which I commonly buy but I had never purchased Gnocchi before because a) it really doesn’t look very appealing in its packing and b) I didn’t know it was.

Sweet-Potato Gnocchi

Gnocchi is a common and popular dish in Italian cuisine and it is often served as a Starter instead of soup or pasta and accompanied by various sauces. Here I have put my own spin on this classic Italian dish by making it a little more substantial for consuming as a Main meal instead of a Starter.

Since, starting up my blog here, I have tried so many new foods; both in restaurants and at home, and Gnocchi is an ingredient I first purchased in my local Supermarket, and once I got home I did some research as to what it is and what on earth to do with it! Gnocchi looks a lot scarier (IMO) than what it actually is, and I was surprised to find Gnocchi is simply Dough Dumplings.


Having cooked my Supermarket Gnocchi (I bought Spinach Gnocchi) and paired it with a homemade Cheeze sauce, I knew I had to make my own homemade version from scratch so here it is for you to try too!

Sweet-Potato Gnocchi Mediterranean Bake

So, as I said Gnocchi is simply Dough Dumplings, and in my ‘Sweet-Potato Gnocchi Mediterranean Bake’ recipe here the Dough is quite simply a combination of cooked and cooled mashed Sweet-potato, Wholemeal Flour and Flavourings. As this was my first attempt at homemade Gnocchi, I kept it really simple to master the basics of making the Dough which is a fairly simple process, albeit, a little messy as with any Dough.

Once you have mastered the Dough and you have your Gnocchi pieces set aside; Gnocchi has a very similar cooking process to Pasta, in which you add the Dough to a pan of boiling water for a short period (2-3 minutes) until the Gnocchi floats to the top. Then carefully, remove it with a slotted spoon and put to one side so you can cook the next batch. I found the best method was to drain the cooked Gnocchi pieces and place them on a lined baking tray until they are all cooked and then pop them in the oven for 5-10 minutes until golden around the edges.


The next step to this ‘Sweet-Potato Gnocchi Mediterranean Bake’ is very simple and makes the bulk of this main dish to pair with the Sweet-Potato Gnocchi. Simply combine all the ingredients for the Bake in a Casserole dish, cover and bake until bubbly and golden around the edges, return the Gnocchi to the dish and pop back in the oven to warm through; at this point, I also added some non-dairy Blue Cheeze which was delicious and highly recommended for an additional burst of flavour.

Sweet-Potato Gnocchi Mediterranean Bake

This ‘Sweet-Potato Gnocchi Mediterranean Bake’ is healthy, nutritious, low-fat and full of plant-based ingredients. You could serve this in smaller portions as a Starter (the traditional Gnocchi option) or in larger portions as a Main Course with a side of Crusty Bread for dipping in the Bakes juices!

If you love this recipe, then take a look at these:

Chickpea and Sweet-potato Layered Bake

Sweet-potato and Quinoa Mediterranean Bake

Ratatouille Bake

Courgette Layered Ragu

Sweet-Potato Gnocchi Mediterranean Bake

I hope you enjoy this recipe and if you give it a go, leave a comment and let me know or post a picture on  instagram or  facebook and use #untaintedtastes and tag me @untaintedtastes as I’d love to see them 🙂 xo


Sweet-Potato Gnocchi Mediterranean Bake
 
Prep time
Cook time
Total time
 
Recipe type: Main
Cuisine: Italian, Mediterranean
Serves: Serves 4
Ingredients
Gnocchi
  • 1 cup sweet-potato mash
  • ½ cup wholemeal flour
  • ¼ tsp fine salt
  • 1 tsp onion powder
  • 1 tsp garlic powder
Vegetable Bake
  • 1 onion, peeled and diced
  • 1 bell pepper, de-seeded and diced
  • 1 courgette, diced
  • Large handful Spinach leaves
  • Large handful Pitted Olives
  • Handful fresh tomatoes, chopped
  • 1 can chopped tomatoes or passata
  • 1 tsp mixed herbs
Instructions
  1. In a large mixing bowl, add the sweet-potato mash and combine the dry ingredients, and incorporate fully until you have a manageable dough that is no longer very wet. Add more flour as neccessary to create the dough.
  2. Flour your work surface generously and add the dough to the surface and knead for 3-5 minutes.
  3. Tear the dough into 3 equal sizes, and take 1 at a time and roll it into a long sausage shape.
  4. Using a dough cutter, cut the sausage shape into smaller pieces (roughly a cm wide each)
  5. and take a fork to each piece and make an indent.
  6. Place a pan of salted water on the stove and bring to a boil, reduce the heat to a simmer
  7. and add the pieces of Gnocchi for approximately 3-5 minutes, until they rise to the top.
  8. Remove them with a slotted spoon and place on a piece of kitchen towel. Once they have drained, place them on a lined baking tray and set aside whilst you repeat this process for the remaining two other parts of dough.
  9. Once you have all of your Gnocchi on the lined baking tray, turn on your oven to 350F/180C/Gas Mark 4, allow it to pre-heat and then place the Gnocchi in the oven for approximately 10 minutes until it is looking a little golden. Remove from the oven and set aside.
  10. In a large casserole dish, simply add all the ingredients for the Bake and place in the oven, covered for 40 minutes, then remove from the oven add add the pre-cooked Gnocchi to the dish and bake for a further 10 minutes, until the edges are browned and bubbling.
  11. Serve in bowls. I topped mine with a little dairy-free Blue Cheeze or you could use Feta.

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