Sweet Potato Gnocchi With Brown Butter, Toasted Garlic and Sage

Sweet Potato Gnocchi


  • 1 1/2 cups cooked Purple Sweet Potato (you can use other kinds of potatoes if you prefer)
  • 1/4 cup vegan ricotta
  • 1 egg (slightly beaten)
  • 1 1/2 tablespoons vegan parmesan cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • A pinch of nutmeg
  • 1 1/2 – 2 cups all-purpose flour


  • Preheat the oven to 400° F.
  • Stab the potatoes and place on a baking sheet.
  • Bake for 1 1/2 hours or until cooked through.
  • Remove from the oven and let them cool for about 20 minutes.
  • Scoop out the insides of the potatoes and place on a large size bowl.
  • Blend the potatoes with an immersion blender.
  • Add the rest of the ingredients (except the flour) and combine well.
  • Start to add the flour in 1/2 cups and combine, continue until the dough is no longer sticky and you can form a soft round dough.
  • Using a knife or dough scraper, divide the dough into 8 equal pieces.
  • Add a small amount of flour to the counter or cutting table.
  • Roll out each piece of dough (one at a time) and cut into 1 inch pieces.
  • Using a gnocchi board (or fork) roll out each piece and place on a baking sheet lined with parchment paper.
  • Bring a medium pot of salted water to a boil.
  • Add 5-7 pieces at a time to the boiling water using a slotted spoon.
  • Cook for 2 minutes or until the gnocchi rises to the top.
  • Remove from the pan and transfer to a plate while the Brown Butter Sauce is being cooked.

Brown Butter, Toasted Garlic and Sage Sauce


  • 1 stick butter (I prefer plant based)
  • 5 cloves of garlic (finely chopped)
  • 1 tablespoon chopped fresh sage
  • 1 tablespoon juice of a lemon
  • Parmesan (for sprinkling)
  • Salt and pepper to taste


  • Add the butter to a large skillet (on medium heat) and melt it until it foams.
  • Add the sage and garlic and cook until the garlic is toasted, stir occasionally so the garlic doesn’t burn.
  • Remove from the heat.
  • Stir in the lemon juice.
  • Add the gnocchi and toss to coat the pieces.
  • Add salt and pepper.
  • Serve with Parmesan cheese sprinkled on top.
  • Garnish with some sage leaves.
*This recipe has been adapted from a recipe provided by the Institute of Culinary Education.

I chose purple sweet potato because it has antioxidants and reduces inflammation.  But the main character in the sauce is the toasted garlic. It is such a statement and so delicious!

This recipe makes approximately 130 gnocchi pieces, 4 servings.

If you don’t have an immersion blender you can simply mash the potatoes with a fork.  But having an immersion blender makes it so much easier and faster. I use my immersion blender every week.  It is so easy to clean, and you can use it for so many meals.

Purple Sweet Potato
Vegan ricotta, Parmesan, egg, nutmeg, salt and pepper.
Once all the ingredients are combined, add the flour and form a dough.
Divide the dough into 8 equal parts.  Roll each piece (one at a time) and cut into 1 inch pieces (see below).

Roll each piece using a gnocchi board or a fork. The gnocchi ridges are for esthetics and also to hold the sauce better.



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