If you have a weakness for these tiny little dumplings, make sure to try this vegan sweet potato gnocchi recipe.
For the sauce: Clean and chop the cauliflower. Steam about 400g in the oven until soft.
Chop the spring onion. Add oil and onions to a pan, lightly salt, and cook over medium heat for at least 15-20 minutes. Add garlic in the last 3-4 minutes.
Add the cauliflower, onion, garlic and all other ingredients in a blender. Mix until smooth. If the sauce is not creamy enough, add a few tablespoons of almond milk and a few drops of oil.
Season with salt, pepper, and a little more garlic as desired. Set aside.
For the gnocchi: Wash the sweet potatoes, clean and peel. Cut into small to medium sized pieces and steam in the oven. The potatoes will be cooked when you can poke with a toothpick and feel no resistance.
Squeeze the sweet potatoes through a potato press. Let cool.
Add flour, salt and nutmeg. Mix all ingredients thoroughly and form a big ball. Let rest for a few minutes.
Dust the work surface with flour. Cut the dough into not-too-tin slices. Form with your hands to about 1.5 cm wide rolls. Cut each roll into equal sized cubes. Dust the cubes with a little flour and touch as little as possible.
Put a big pot of water on for the gnocchi. In the meantime, fry the garlic clove with oil and salt in a large pan. Add the baby spinach. Simmer for a few minutes at low to medium flame.
Once the water for the gnocchi boils, add salt, a drop of oil, and gnocchi. When the gnocchi rise to the surface, they are even. Fish out with a slotted spoon, drain and add to the spinach in the pan.
Remove the garlic clove. Add about 150 ml of sauce over the gnocchi. Stir for 1-3 minutes and then serve hot.