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recette, facile, gnocchis, patates douces, jackfruit, vegan, sriracha



- 2 sweet potatoes
- 2 cups flour
- 1 tsp cornstarch
- 300 g canned Jackfruit
- 150 g Shiitake mushrooms
- 100 g steamed Romanesco broccoli
- 1 1/2 cups vegetable broth
- 2 tsp. soy sauce
- 2 tsp fresh ginger
- 2 tsp minced garlic
- 2 tbsp maple syrup
- 2 tbsp rice vinegar
- 1 tsp sesame oil
- 2 tsp Firebarns Sriracha
- Salt and pepper to taste


- In a saucepan, bring 6 cups of water to a boil and cook the sweet potatoes (once peeled) for 15-20 minutes and let cool (cut into small cubes to speed up cooking;

- In a small saucepan, bring the vegetable broth, soy sauce, rice vinegar, maple syrup, garlic and ginger to a boil. Add the Sriracha, sesame oil and cornstarch. Stir well and simmer over medium heat for 10 to 15 minutes or until sauce is reduced by half. Set aside;

-In a skillet over medium heat, sauté jackfruit cubes with a drizzle of olive oil for 5 to 10 minutes. Add half the sauce and the shiitakes, cover and simmer over low heat for about 10 minutes. Shred the jackfruit and remove the seeds. Set aside;

- In a bowl or blender, purée the sweet potatoes. Season with salt and pepper, add 1 1/2 cups flour, cornstarch and mix well until a ball of dough forms. Wrap with plastic wrap and let rest in the refrigerator for 1 hour;

- On a floured work surface, cut the gnocchi dough ball into 4 parts. Roll each part into a cylinder about 3 cm wide. Then cut into 3 cm x 3 cm gnocchi;

- Cook the gnocchi in boiling water until they rise to the surface (about 5 minutes). Drain well and roast in a pan with a little olive oil;

- Assemble the plates with the gnocchi, jackfruit and shiitake mixture. Add the steamed broccoli and the remaining sauce.

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