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.