One of my favorite meals is gnocchi. But sweet potato gnocchi trumps that every time! Full of antioxidants and flavor, along with a savory or even a sweet buttery sauce, this dish will be a big hit that your family will request time and time again!
- 2 (8 ounce) sweet potatoes
- 1 clove garlic, pressed
- 1/2 teaspoon salt
- 1/2 teaspoon ground nutmeg
- 1 egg replacer
- 2 cups all-purpose flour (gluten free flour can be substituted if needed)
Preheat the oven to 350 degrees F. Bake sweet potatoes for 30 minutes, or until soft to the touch. Remove from the oven, and set aside to cool.
Once the potatoes are cool enough to work with, remove the peels, and mash them, or press them through a ricer into a large bowl. Blend in the garlic, salt, nutmeg, and egg replacer. Mix in the flour a little at a time until you have soft dough. Use more or less flour as needed.
Bring a large pot of lightly salted water to a boil. While you waiting for the water, make the gnocchi. On a floured surface, roll the dough out in several long snakes, and cut into 1-inch sections. Drop the pieces into the boiling water, and allow them to cook until they float to the surface. Remove the floating pieces with a slotted spoon, and keep warm in a serving dish.
Buttery Sage Garlic Sauce
- 1/2 cup vegan butter
- 1-2 cloves garlic, minced
- 1 heaping handful sage leaves, finely chopped
- Salt and pepper, to taste
in a large pan, heat the butter and garlic and sauté. Make sure the garlic doesn’t turn brown. Add the sage, continue too cook for a minute then add the gnocchi. Sauté till the gnocchi is slightly golden.