Sweet Potato Gnocchi with Sauerkraut and Cashew Cream




Sweet Potato Gnocchi with Sauerkraut and Cashew Cream



  • For the Gnocchi:
  • 2 large sweet potatoes 440-550g or 45 cups of all-purpose flour
  • 4 stalks of fresh thyme
  • salt
  • For the Cashew cream:
  • 180g or 1 cup of cashews, soaked overnight
  • juice of 1/2 lemon
  • 1 clove of garlic
  • salt and pepper to taste
  • 34 tbsp of water
  • 300g or 2 cups of Sauerkraut
  • 2 tbsp olive oil


  1. Start by peeling the sweet potatoes, then cut it into cubes and place into a pot. Cover with water, add the thyme and cook until the potato cubes are soft. Using a potato ricer make a potato mash, you can also do this using a food processor.
  2. Place the mash into a bowl and add the flour about 1 cup at a time and start kneading. Continue adding flour until you have the desired texture. You want the dough to be workable and not too sticky but still quite soft and fluffy.
  3. Then divide the dough into four parts and roll them into four long sausages. Cut the sausages into 1 cm thick pieces and then shape your gnocchi out of each of them, with the help of a fork. Bring some water and salt to a boil in a large pot.
  4. Drop the Gnocchi into the boiling water and wait until they rise to the surface. Remove from the pot. Heat up the olive oil in a large skillet and fry the cooked gnocchi and the sauerkraut for about 4-5 mins.
  5. To make the cashew cream simply add all of the ingredients into a food processor or blender and blend until smooth. Serve the gnocchi with some thyme sprinkled on top and the cashew cream on the side.



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