This week for Green Monday, we’re looking at the Vegan Sweet Potato Gnocchi Recipe, served with sage butter. Enjoy!
Don’t forget to also check out our full Vegan Archives here.
- 2 large red-skinned sweet potatoes
- 1 teaspoon sea salt
- ½ teaspoon ground nutmeg
- ¼ teaspoon freshly ground black pepper, plus extra for serving
- 2½ to 3½ cups all-purpose flour, plus extra for rolling
- ½ cup vegan margarine
- ½ cup fresh sage leaves
- Preheat the oven to 220° C.
- Pierce the sweet potatoes with a fork, place in a baking pan, and bake until fully cooked, about 45 to 60 minutes. Remove from oven and let sit until cool enough to handle.
- Using a sharp knife, cut the potatoes in half lengthwise. Using a large spoon, scoop the flesh out of each sweet potato into a medium bowl. Thoroughly mash the sweet potatoes while they are still warm, then set aside or refrigerate to cool completely.
- Add salt, nutmeg, and pepper to the sweet potatoes. Add flour, ½ cup at a time, mixing well with a spoon to combine. Once a soft, slightly sticky dough has formed, divide it into six portions.
- Generously flour the work surface and your hands. Roll each portion of dough into ropes about 1.25cm in diameter. Each rope will be approximately 18 to 23cm long.
- Dip a sharp knife in flour and cut each rope into 2.5cm long pillows. If desired, roll each pillow on fork tines to make decorative ridges.
- Fill a medium saucepan with heavily salted water and bring it to a boil. In the meantime, heat the margarine and sage in a large nonstick skillet until the margarine begins to bubble.
- When the water is boiling, reduce the heat to a gentle simmer and gently drop in the gnocchi, about 20 at a time. The gnocchi will float to the surface in about 4 minutes. Continue to cook about 30 seconds more
- Using a slotted spoon, immediately transfer the gnocchi to the skillet of butter sauce. Let cook, turning frequently, for 1 to 2 minutes. You will have to do this in several batches, until all the gnocchi are cooked.
- Serve immediately, topped with additional freshly ground black pepper.
Note: Uncooked gnocchi can be made in advance and kept frozen for up to 1 month or refrigerated for 3 to 4 days until ready to boil.