This sweet potato gnocchi comes together with just THREE ingredients and is served with a savory and delicious sage butter sauce!
For the gnocchi:
- 2 medium sweet potatoes
- 2 cups of all-purpose flour*
- 2 teaspoons of salt
For the sauce butter sauce:
- 8 tablespoons of unsalted butter (vegan if desired)*
- 3 cloves of garlic, pressed or finely minced
- 1/4 cup of fresh sage
- Salt and pepper to taste (I usually add about 1/2 tsp of salt and 1/4 tsp of pepper)
TO MAKE THE GNOCCHI:
- Preheat the oven to 400 degrees F. Poke a few holes in the sweet potatoes with a fork, and then bake them for 40-50 minutes or until tender. You’ll know they’re done when a fork can be pressed into the center rather easily. Set aside to let cool enough for you to handle them easily.
- Combine the salt and 2 cups of the flour. Flour a work surface and pour your flour mixture onto the surface. Make a well in the middle of the flour.
- Once the sweet potatoes are cool enough to handle, remove the skin and place them, one at a time, into the potato ricer. Rice both of the potatoes right on top of the flour. You can also do this by simply mashing the sweet potato flesh in a large bowl and then add it to the flour.
- Once all of the potato has been riced, flour your hands and begin working the sweet potato into the flour. Continue to work the mixture until it’s fully combined. You don’t want the dough to be sticky so keep adding flour until you get a nice dry dough. This *could* take a decent bit of extra flour if your potatoes were on the larger side.
- Once fully combined, roll the dough into a ball and cut it into 4 even pieces. Roll each piece into a long log that’s about 1/2 an inch thick. Cut the gnocchi into 1 inch pieces. Gently tap the cut ends of each piece into flour to ensure that it’s dry and not sticky at any edges. Continue until you’ve cut out pieces from all of the dough.
- Optional: using a gnocchi board or fork, press grooves into each piece of gnocchi. you can also make grooves by press each piece lightly with a fork.
TO COOK THE GNOCCHI:
- Heat a pot of salted water to a boil. Add in the gnocchi and let cook for a couple minutes. Once the gnocchi floats to the surface of the water, let it boil for 30 more seconds and then remove it from the water using a slotted spoon.
For the sauce:
- Add the butter to a large skillet over medium heat. Melt and continue to cook, stirring frequently, until it begins to bubble. Add in the garlic, stir, and cook for one additional minute.
- Add in the sage leaves, salt and pepper. Cook for 3 additional minutes, stirring frequently.
- Add the cooked gnocchi into the skillet and toss until it’s all covered in the butter sauce. Serve and ENJOY!
*for the flour: my only recommendation for a gluten free alternative is to use gluten free 1-1 flour. Cup4Cup and Bob’s Red Mill both have great options!
*for the butter: you can use salted butter but you most likely won’t need any additional salt in the sauce
*the uncooked gnocchi can be stored in the fridge for 3 days, the freeze for a few weeks, or cooked right away.
- Category: dinner
- Method: stovetop
- Cuisine: american
Keywords: vegan gnocchi, sweet potato gnocchi, gnocchi recipe