VEGAN SWEET POTATO GNOCCHI IN SAGE BUTTER SAUCE
This recipe for VEGAN SWEET POTATO GNOCCHI IN SAGE BUTTER SAUCE is quite simple, but packs a lot of punch!
Pro tip: it’s the perfect let’s-cook-together date meal!
Even though it’s quite easy to find gnocchi at any supermarket, it’s not that common to find a sweet potato gnocchi. Plus, not all store bought gnocchi are vegan, or they may include added ingredients that I’d rather avoid. So, I decided to make my own.
It’s a relatively simple process, and it’s perfect to cook with your partner or with kids to make this a special occasion meal from the preparation to the actual consumption.
Traditional gnocchi recipes are slightly different in the preparation. They usually cut the dough in pieces to roll out as long ropes that are then cut and shaped into the actual gnocchi. I sort of skipped the rope step and pinched off the gnocchi-sized pieces of dough individually. It seems less complicated to me but, if you’re a purist, you can cut and shape your gnocchi the traditional way. As I explain in the recipe below, the trick lies in the perfect ratio of sweet potato to flour to achieve the right amount of moisture in your dough. And, use flour to keep everything from sticking together.
This is a warm, earthy dish that will surely impress anyone you serve it to.
And I’m sure you will love it!
Let's get started!
VEGAN SWEET POTATO GNOCCHI IN SAGE BUTTER SAUCE
WHAT YOU'LL NEED:
For the gnocchi:
1 to 2 large sweet potato, peeled and boiled 1 batata grande, pelada y cocinada (about 3 cups mashed after cooking)
1 tsp salt
1 Tbsp olive oil
2 Cups all purpose flour + more as needed
For the sage butter sauce:
3 Tbsp vegan butter
3 garlic cloves, minced
1/4 Cup chopped pecans
1/2 tsp powdered sage
1/4 tsp salt, or to taste
Pepper to taste
2 Tbsp fresh basil cut into thin strips (chiffonade)
HOW TO MAKE IT:
Mash the cooked sweet potato until soft.
To a large bowl, add the mashed sweet potato, salt, olive oil and 2 cups of flour. Using your hands, mix everything together until a dough forms.
If the dough is too sticky, add flour gradually and mix together until it doesn’t stick to your hands. Shape the dough into a ball.
Pinch off about a tsp of dough with your fingers and roll into balls in between the palms of your hands.
Then roll each ball against the back of a fork to flatten a little bit and create the ridges that are characteristic to gnocchi.
Repeat this process until you work through the entire dough. If the dough starts to get sticky, add in a bit more flour. Also, sprinkle the gnocchi with a bit of flour to prevent them from sticking together.
Bring a large pot of salted water to a boil. Add half the gnocchi and let them cook for about 4-5 minutes, or until they float to the surface. Allow them to cook for an extra minute after they float up. Remove the cooked gnocchi from the water and dump in the second half of the uncooked gnocchi.
Once all the gnocchi have been boiled, get started on the sauce by heating up a large frying pan to medium low. Add in the butter and allow to heat up for 1-2 minutes.
Add the chopped pecans and garlic and cook for 1-2 minutes. Remove from the pan with a slotted spoon and set aside.
Add the boiled gnocchi to the pan and cook for 5 to 7 minutes over medium low heat, stirring occasionally, until golden.
Add in the cooked pecans and the powdered sage. Cook for another minute.
Remove the pan from the heat and add the basil chiffonade.
Serve and enjoy!
Let me know if you make this! Tag me by using @mindfulgrub or the hashtag #mindfulgrub when you share your creations on social media. I‘d love to hear how it went for you!
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