Sweet Potato Gnocchi with Chard

I love gnocchi and love sweet potatoes, so perfecting/veganizing this recipe was tasty and very easy. You need to try this - like most everything I attempt, it's not rocket science, I promise. I am planning to try these with a dry, slightly-starchy Hubbard squash maybe, I wonder if it'd turn out about the same?

Sweet Potato Gnocchi with 'Buttered' Chard

Gnocchi:

• 3 large sweet potatoes or yams (I use the brighter orange ones which are actually yams I guess)
• 1 cup flour or probably more
• 1/4 teaspoon cinnamon
• salt and pepper.
  
  Bake the sweet potatoes/yams in 450 F oven until soft (about an hour). Peel, mash, and add cinnamon, salt and pepper to taste.
  
  Mix in flour until dough holds its shape, but do not add too much that it becomes too stiff and hard to manage. Just add until it no longer sticks to your hands - like playdough!
  
  Roll into long ropes and cut into pieces. Do the whole "rolling against a fork" thing if you must (you'll have to Google gnocchi-rolling directions) - I don't because I'm terribly inept at it, I just cut into ball-like blobs and it's fine, really.
  
  Fill a pan with lightly salted water. Bring to a boil.
  Drop gnocchi in.
  Cook in salted boiling water until they float to the top.
  Drain, saving 1/2 cup of the cooking water.
  
  Greens:
  
• 3 cups packed baby rainbow chard leaves (or coarsely chopped larger rainbow chard leaves)
• 1/4 cup gnocchi cooking water
• 1/2 tsp. dry powdered "chicken-style" bullion broth
• 1 Tbsp. Earth Balance or other vegan margarine
• 1 clove pressed or minced garlic
• 1/2 tsp white wine vinegar
  
  In frying pan, bring water to simmer, melt in Earth Balance. Saute chard in water and Earth Balance until wilted.
  
  Sprinkle with garlic, vinegar and "chicken broth" mix. Stir well, mix in gnocchi (add additional water if it's too sticky) and serve.

Sweet-Potato Gnocchi with Chard

I love gnocchi and love sweet potatoes just as much, (actually I used yams) so perfecting/veganizing this recipe was tasty and very easy. Try this, like most everything I attempt, it's not difficult, I promise.

Sweet Potato Gnocchi with 'Buttered' Chard

Gnocchi:

• 3 large sweet potatoes or yams (I use the brighter orange ones which are actually yams I guess)
• 1 cup flour or probably more
• 1/4 teaspoon cinnamon
• salt and pepper.
  
  Bake the sweet potatoes/yams in 450 F oven until soft (about an hour). Peel, mash, and add cinnamon, salt and pepper to taste.
  
  Mix in flour until dough holds its shape, but do not add too much that it becomes too stiff and hard to manage. Just add until it no longer sticks to your hands - like playdough!
  
  Roll into long ropes and cut into pieces. Do the whole "rolling against a fork" thing if you must (you'll have to Google gnocchi-rolling directions) - I don't because I'm terribly inept at it, I just cut into ball-like blobs and it's fine, really.
  
  Fill a pan with lightly salted water. Bring to a boil.
  Drop gnocchi in.
  Cook in salted boiling water until they float to the top.
  Drain, saving 1/2 cup of the cooking water.
  
  Greens:
  
• 3 cups packed baby rainbow chard leaves (or coarsely chopped larger rainbow chard leaves)
• 1/4 cup gnocchi cooking water
• 1/2 tsp. dry powdered "chicken-style" bullion broth
• 1 Tbsp. Earth Balance or other vegan margarine
• 1 clove pressed or minced garlic
• 1/2 tsp white wine vinegar
  
  In frying pan, bring water to simmer, melt in Earth Balance. Sautee chard in water and Earth Balance until wilted.
  
  Sprinkle with garlic, vinegar and "Chicken broth" mix. Stir well, Mix in gnocchi (add additional water if it's too "sticky", and serve.

Gnocchi with Tempeh in Gravy

This gnocchi is so simple!
Basically, several years ago, I just took a regular recipe and omitted the eggs... and it still turned out fine! Which sort of surprised me.

It's now a standard "warm and cozy" comfort-food supper for us.
Here's all that's left in the serving bowl when I jumped up to go get my camera... (pout).

Gnocchi

(the best way to explain how it's pronounced is: "nyucky").

Peel, and then boil eight medium sized potatoes.
Drain and mash well.
Add 1.5 to 2 cups (12 to 16 oz) of flour, and mix gently until everything sticks together but does not stick to your hands.
(My Grandma says the more you knead, the more flour you'll end up needing, and the more flour you use, the more heavy the gnocchi become. You don't want heavy gnocchi)!
So take the dough and off hunks, and roll into 1/2" ropes.
Cut into half-inch pieces, and dust with flour. Roll each piece over the back of a fork to make ridges if you want them - I usually skip this, even if it is a traditional step...
(Besides, it's tricky. You smoosh the piece against the fork tines, then roll it down and off the fork).
Drop gnocchi into boiling salted water.
When they float to the surface (2-3 mins later) they're done.

Tempeh in Mushroom Gravy

Slice 15 med. size mushrooms and sautee in olive oil until cooked.

Take 1 package tempeh and cut into small cubes. Add to pan with mushrooms. Simmer in 1/2 cup white wine until liquid has absorbed and reduced. (About 10 min.).

Add 1 1/2 cups of "beef-style" brown vegetable broth (or vegan bullion powder mixed with 1 1/2 cup water) and bring to a simmer.

Mix 1 Tb. cornstarch with 1/4 cup water and pour into simmering broth/tempeh. Stir with wire whisk over med. heat until gravy thickens and bubbles. Taste and adjust seasonings if you want.

Pour over well-drained gnocchi. Garnish with chopped parsley if you want to be all fancy.