Description
These soft and pillowy 2-ingredient sweet potato gnocchi use just sweet potato and flour- no eggs! Cooked in a quick and easy 5 ingredient dairy free garlic sage sauce, you’re going to love this simple yet deliciously creamy and rich cozy dinner recipe. And it’s all naturally vegan and dairy free!
Ingredients
Scale
Vegan Sweet Potato Gnocchi:
- 3 small (530 g) sweet potatoes, baked and skin removed
- 2 1/4 cup (225 g) all purpose flour*
- 1/4 tsp sea salt
Garlic Sage Sauce:
- 2 tbsp vegan butter
- 1 cup light coconut milk, almond milk oat milk or soy milk
- 1/4 cup chopped sage
- 7 garlic cloves, minced
- Salt to taste
- 1/3 cup reserved pasta water
Instructions
- Prep: If you don’t have a potato ricer, you can mash the baked sweet potato. Do this first to prep, then move onto the sauce. Bring a large 4 QT pot filled with lightly salted water to a boil. While you’re waiting for the water to boil, prep the sauce.
- Start with the sauce: I find it’s easier to get the sauce going, then set it aside while you make the gnocchi. In a large saucepan, heat the vegan butter. As you heat it on medium heat, allow the fat solids in the vegan butter (I used Miyoko’s) to lightly brown. Add in the minced garlic, and sauté until lightly golden and fragrant. Then add in the sage and sauté again until fragrant, just a few minutes.
- Finish the sauce: Add in the dairy free milk, and reduce the heat to low. Add in the salt as well, and stir to combine. Then let the sauce simmer and thicken for 7-10 minutes, keeping an eye on it and stirring every so often.
- While the sauce is simmering, knead the sweet potato gnocchi dough: On a clean surface, add the flour, and create a well in the middle. Then press the sweet potatoes through the ricer into the middle of the flour.
- Knead the dough: Begin to squeeze the flour and sweet potato through your fingers, ultimately kneading it into a dough ball that’s slightly thick. You just want the flour to be nearly fully absorbed and the dough to be consistent.
- Check on the sauce: By now the sauce should have reduced and thickened. Remove from heat and cover to set aside. We’ll add pasta water to help create more volume later.
- Slice the gnocchi: Spread a piece of parchment paper onto a baking sheet, and set aside. Using a knife, 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 the baking sheet and repeat with the remaining quarters.
- Cook the gnocchi: When the water is boiling, use a slotted spoon to 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 using the slotted spoon, and repeat for the remaining gnocchi. Place the cooked gnocchi into the sauce.
- When the gnocchi are fully cooked: Add in 1/3 cup of reserved pasta water that you cooked the gnocchi in.
- Stir: Stir the gnocchi into the sauce, along with the water. You can return the pan to heat on medium-low. Lightly toss the gnocchi to let them cook in the sauce for 3-5 minutes.
- Serve and enjoy! Serve with black pepper and vegan parmesan if desired. For protein, you can add some crispy tofu, beans, or lentils!
Equipment
Buy Now → Notes
Gluten free: Use gluten free 1:1 baking flour (such as King Arthur Measure for Measure), or if it’s an intolerance to gluten, einkorn flour works great- but make sure you can tolerate it!
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 461
- Sugar: 5
- Sodium: 71
- Fat: 12
- Saturated Fat: 4
- Carbohydrates: 82
- Fiber: 5
- Protein: 2
