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?Mushroom Bean Rice Burgers with crispy sweet potato gnocchi?(For burger recipe, see previous recipe a few posts back.) Have a wonderful Sunday friends?. We’re doing a family yoga class today which should be interesting ?. ?Gnocchi: (Roasting the sweet potatoes and scooping out the flesh once they are cooked makes for a sweeter gnocchi. I boiled them for this recipe as it’s faster but you can do either.) Peel and chop 2 small/medium sweet potatoes into about 1-inch pieces. Add to saucepan and cover with cold water. Bring to a boil before reducing heat and cook about 15-20 minutes until just fork tender. (You don’t want to overcook or you’ll lose all the sweetness from the sweet potatoes.) Drain and transfer to mixing bowl with 1/2 cup almond (or preferred) milk. Use potato masher to mash until very smooth. Add 2 tbsp nutritional yeast, 1 tsp salt (or to taste), 1/2 tsp black pepper and mix well. Gradually add 1-1/2 cups all-purpose flour. Use hands to incorporate flour until dough forms. If too sticky, add a little more flour. Let dough rest about 10-15 minutes. Transfer dough to floured surface and cut into 4 equal parts using pastry cutter or sharp knife. Roll each part into strands about 1/2-inch thick. Cut strands into desired gnocchi-sized pieces. Cook in boiling water and remove with slotted spoon once gnocchi rises to surface. Brush gnocchi with a little olive oil and bake on lined sheet at 400F until crispy, about 15 minutes. .
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