Description

Soft, pillowy sweet potato gnocchi that are easy, and completely Paleo, gluten free, and vegan, yet you’d never know! Coated in a garlic sage sauce, these homemade gnocchi are incredibly easy to make and perfect for all eaters!

Ingredients

Scale

Paleo Sweet Potato Gnocchi:

2 cups (530 g) mashed sweet potato
2 1/4 cup (225 g) oat flour, or gluten free 1-to-1 flour or all-purpose flour or cassava flour
3 tbsp arrowroot starch or cornstarch

Garlic Sage Sauce:

1 tbsp vegan butter
1 cup light coconut milk, oat milk or soy milk
1/4 cup chopped sage
2 tsp minced garlic
2 tsp arrowroot powder
1 tsp sea salt

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Instructions

Place mashed sweet potato in a large bowl.
Add flour and arrowroot starch to the bowl, and knead until it’s a consistent dough. Make sure that all of the flour is absorbed. The dough will be ready when nothing is sticking to the bowl.
Flour a clean surface with extra flour and place the dough onto the floured surface.
Use a knife to slice the dough in quarters.
Take one quarter and roll the sweet potato dough to be long and about 1 inch thick.
Slice in 1 inch sections with a pizza slicer or thin knife.
Tuck the edges so that they’re more rounded and lightly flour. Place the ready-to-boil gnocchi onto a plate and repeat with the remaining quarters.
When the gnocchi are done, bring a large pot with 2 quarts of water and a pinch of sea salt to a boil.
When the water is boiling, add about 1/2 of the gnocchi to the pot and give the water a swirl.
Let the gnocchi cook until they start to rise to the top (about 1-2 minutes). When they’ve risen, remove them from the water, and repeat for the remaining gnocchi.
Once all the gnocchi are cooked, add 1 tsp vegan butter or cooking oil to a large sauté pan and sauté the gnocchi until crispy. Turn off the heat and cover to keep warm.
In a separate large sauté pan, heat the vegan butter on medium-high heat and add the minced garlic to the pan. Sauté until golden brown, then reduce the heat to medium and add the sage.
Sauté the garlic and sage together until fragrant. While the garlic is cooking, whisk together the coconut milk and arrowroot starch in a separate bowl. Then add in the coconut milk mixture and sea salt to the pan.
Let the sauce cook on medium-low heat for 5 minutes, or until thickened.
Once the sauce is thickened, add the gnocchi to the pan and toss until coated.
Serve with black pepper and vegan parmesan if desired.

Notes

Gluten free: Use certified gluten free oat flour, gluten free 1:1 baking flour (such as King Arthur Measure for Measure), or cassava flour

Nutrition

Serving Size: 1/4 of recipe
Calories: 461
Sugar: 5
Sodium: 71
Fat: 12
Saturated Fat: 4
Carbohydrates: 82
Fiber: 5
Protein: 2

Keywords: sweet potato gnocchi, garlic sage sauce, vegan sweet potato gnocchi, gluten free sweet potato gnocchi, sweet potato gnocchi recipe