A plant-based culinary journey with this vegan version of Sweet Potato Gnocchi, where rustic charm meets gourmet sophistication. Soft, pillowy gnocchi crafted from rich sweet potatoes create a dish that’s both comforting and elegant. Instead of traditional butter and cheese, this recipe features dairy-free alternatives that maintain all the richness and depth of flavor. Imagine the sizzle of vegan butter in the pan, the sage releasing its aromatic magic, and the gnocchi turning into golden nuggets of plant-based joy. This dish is perfect for cozy family dinners or as a centerpiece at your next dinner party.
Prep Time: 30 minutes | Cook Time: 1 hour | Serves: 4
Ingredients
For the Gnocchi:
- 2 lbs. sweet potatoes, baked to tender perfection
- ½ cup vegan ricotta (e.g., almond or cashew-based)
- ¼ cup nutritional yeast, for a savory, cheesy note
- 1 tbsp brown sugar
- 1 tbsp maple syrup
- 1 tbsp lemon zest
- ½ tsp cinnamon
- ½ tsp freshly ground nutmeg
- 2 ½ tbsp sea salt
- 2 ½ cups all-purpose flour (or gluten-free flour blend, if needed)
For the Sage Butter Substitute:
- 20 fresh sage leaves
- 4 tbsp vegan butter (e.g., Miyoko’s or Earth Balance)
- 1 tbsp olive oil, for sautéing
Directions
1. Roast the Sweet Potatoes
Preheat your oven to 400°F (convection mode). Pierce the sweet potatoes with a fork and bake on a parchment-lined baking sheet until tender (about 45 minutes). Let them cool, then peel off the skins.
2. Create the Dough
Mash the roasted sweet potatoes in a large mixing bowl until smooth. Mix in the vegan ricotta, nutritional yeast, brown sugar, maple syrup, lemon zest, salt, cinnamon, and nutmeg. Gradually add the flour, mixing until a soft, pliable dough forms.
3. Shape the Gnocchi
Lightly flour your work surface. Divide the dough into four portions, rolling each into one-inch diameter logs. Cut into bite-sized gnocchi pieces and dust lightly with flour.
4. Cook the Gnocchi
Bring a large pot of salted water to a boil. Cook the gnocchi in batches for 3-4 minutes, or until they float to the surface. Transfer to a baking sheet with a slotted spoon to cool slightly.
5. Sauté to Perfection
Heat olive oil in a skillet over medium heat. Add the gnocchi and sauté for 1-2 minutes. Stir in the vegan butter, allowing it to melt and coat the gnocchi. Add sage leaves and cook until the leaves are crispy and the gnocchi are golden.
6. Serve
Plate the gnocchi and garnish with crispy sage leaves. Serve immediately for a dish that’s as aromatic as it is delicious.
Why You’ll Love It
This vegan Sweet Potato Gnocchi with Sage Butter Substitute is the perfect fusion of cozy and refined. The soft gnocchi pair beautifully with the rich, nutty flavors of vegan butter and aromatic sage, creating a dish that’s a true crowd-pleaser. Whether for a weeknight dinner or a special occasion, it’s sure to become a favorite.
Bon Appétit!
