Description
This No-Egg Sweet Potato Gnocchi recipe offers a comforting and delicious plant-based twist on traditional gnocchi. Made with just sweet potatoes and flour, these soft gnocchi are paired with a rich, dairy-free brown butter garlic sage sauce, perfect for a cozy, vegan-friendly meal ready in just 35 minutes.
Ingredients
Scale
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
Sauce
- 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
Instructions
- Prep: Bake the sweet potatoes until soft, then remove the skin. Bring a large 4-quart pot of lightly salted water to a boil for cooking the gnocchi.
- Make the Sauce Base: In a large saucepan over medium heat, melt the vegan butter and allow it to brown lightly. Add minced garlic and sauté until golden and fragrant, then add chopped sage and cook for a few minutes until fragrant.
- Finish the Sauce: Pour in your chosen dairy-free milk, reduce heat to low, season with salt, and let the sauce simmer for 7-10 minutes, stirring occasionally until it thickens. Remove from heat and cover to keep warm.
- Prepare the Gnocchi Dough: On a clean surface, place the flour and create a well in the center. Pass the baked sweet potatoes through a potato ricer into the flour well.
- Knead the Dough: Gradually incorporate the flour and sweet potato by kneading with your fingers until a slightly thick, consistent dough ball forms and the flour is mostly absorbed.
- Shape the Gnocchi: Cut the dough into quarters. Roll one quarter into a long rope about 1 inch thick, then slice into 1-inch pieces using a knife or pizza cutter. Round the edges of each piece and lightly flour them. Place the formed gnocchi on a parchment-lined baking sheet and repeat with remaining dough.
- Cook the Gnocchi: Add half of the gnocchi to the boiling salted water using a slotted spoon, stirring gently. Cook until gnocchi float to the surface, about 1-2 minutes. Remove with the slotted spoon and repeat with the remaining gnocchi.
- Combine Gnocchi and Sauce: Transfer the cooked gnocchi to the sauce pan. Add 1/3 cup reserved pasta water to the sauce and gently stir to combine.
- Finish and Serve: Return the pan to medium-low heat and toss the gnocchi gently in the sauce for 3-5 minutes to marry flavors. Serve hot with optional black pepper and vegan parmesan cheese. For additional protein, add crispy tofu, beans, or lentils.
Notes
- You can mash the baked sweet potatoes if you don’t have a potato ricer, but the ricer will give a smoother dough.
- Using lightly browned vegan butter adds a nutty depth to the sauce that pairs wonderfully with sage.
- Reserve some pasta water to adjust sauce consistency and help bind the sauce to the gnocchi.
- Make sure the dough is kneaded just enough to bring it together but avoid overworking to keep gnocchi tender.
- This recipe is vegan and can be served with various plant-based protein toppings to enrich the meal.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
Keywords: sweet potato gnocchi, vegan gnocchi, dairy free sauce, brown butter sauce, garlic sage sauce, no egg gnocchi, plant-based Italian recipe
