Name: No-Egg 2 Ingredient Sweet Potato Gnocchi with Dairy-Free Brown Butter Garlic Sage Sauce Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Italian
Ingredients: 3 small (530 g) sweet potatoes, baked and skin removed; 2 1/4 cup (225 g) all purpose flour; 1/4 tsp sea salt; 2 tbsp vegan butter (such as Miyoko’s); 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

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Introduction

This no-egg sweet potato gnocchi is a simple and comforting dish made with just two main ingredients. Paired with a rich dairy-free brown butter garlic sage sauce, it’s a delightful vegan-friendly meal perfect for weeknights or special occasions.

A close-up view of a white plate filled with bite-sized gnocchi pieces covered in a creamy sauce with visible green herbs mixed in. The gnocchi have a soft, slightly textured surface and a light golden orange color, while the sauce is thick and smooth, coating each piece evenly. The white plate sits on a white marbled texture surface, creating a clean and simple background that highlights the dish’s colors and textures. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 small (530 g) sweet potatoes, baked and skin removed
2 1/4 cup (225 g) all purpose flour*
1/4 tsp sea salt
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

Step 1: Bake the sweet potatoes and remove their skins. If you don’t have a potato ricer, mash the baked sweet potatoes until smooth.
Step 2: Bring a large 4-quart pot of lightly salted water to a boil.
Step 3: In a large saucepan, heat the vegan butter over medium heat. Let the fat solids brown lightly, then add minced garlic and sauté until golden and fragrant.
Step 4: Add chopped sage to the pan and sauté until fragrant, about a few minutes.
Step 5: Pour in the dairy-free milk, reduce heat to low, add salt to taste, and let the sauce simmer and thicken for 7-10 minutes, stirring occasionally.
Step 6: On a clean surface, make a well with the flour. Press the mashed sweet potatoes into the center and knead until a consistent dough ball forms, with the flour mostly absorbed.
Step 7: Slice the dough into quarters. Roll one quarter into a log about 1 inch thick, then slice into 1-inch pieces. Shape the edges to be rounded, lightly flour, and place on parchment-lined baking sheet. Repeat with remaining dough.
Step 8: Cook half of the gnocchi in boiling water, stirring gently. When they rise to the surface (1-2 minutes), remove with a slotted spoon. Repeat with remaining gnocchi.
Step 9: Add the cooked gnocchi to the sauce along with 1/3 cup reserved pasta water. Stir gently and cook on medium-low for 3-5 minutes to allow flavors to meld.
Step 10: Serve immediately, optionally topped with black pepper and vegan parmesan. Add crispy tofu, beans, or lentils for extra protein if desired.

Tips & Variations

Use a potato ricer for smoother gnocchi dough, but mashing works fine too.
Feel free to substitute sage with fresh thyme or rosemary for a different herb flavor.
For a richer sauce, use full-fat coconut milk instead of lighter versions.
If dough feels too sticky, add a little more flour gradually to avoid dense gnocchi.

Storage

Store cooked gnocchi in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan with a splash of water or sauce to prevent drying out. Uncooked dough can be refrigerated for a day but is best used fresh.

How to Serve

The image shows a close-up of a creamy dish inside a white bowl. The dish has many chunks of soft, bright orange sweet potatoes covered in a thick, white creamy sauce. There are small pieces of green herbs scattered throughout the sauce, adding a touch of color and texture. The sweet potatoes are cut into medium-sized cubes that look tender, with the sauce evenly coating each piece, creating a smooth and rich appearance. The background is a white marbled texture, and the photo has a soft, natural light. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze the gnocchi?

Yes, you can freeze uncooked gnocchi by laying them in a single layer on a baking sheet until firm, then transferring to a freezer bag. Cook from frozen, adding a minute or two to the cooking time.

What if my dough is too sticky or too dry?

If the dough is too sticky, gradually add more flour until it’s manageable but still soft. If it’s too dry and crumbly, add a small amount of non-dairy milk or water to help bring it together.