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Sweet Potato Gnocchi with Sage Cream Sauce

Get a little fancy, dairy-free. Elegant and easier than it looks.

Time

1 hr 30 min

Serving size

6

  • VEGAN

  • DAIRY-FREE

  • UNSWEET SILK

preparation

Prepare gnocchi

  1. Preheat oven to 375°F.
  2. Bake potatoes until soft, about 25 minutes. Allow to cool.
  3. Scoop flesh from cooled potatoes and mash in a bowl.
  4. Add egg, garlic powder and salt, mixing well.
  5. Add flour, 1 cup at a time, until a workable dough forms.
  6. Take 1/4 of the dough, place on a floured surface and roll into a 1/2-inch diameter snake.
  7. Cut into 1/2-inch pieces and press each gnocchi with the tines of a fork.
  8. Repeat with remaining dough.

Prepare sauce

  1. Heat olive oil in a saucepan over medium-low heat. Add shallots and saute until soft but not browned, about 5-7 minutes.
  2. Add sage and flour and cook for another 3 minutes.
  3. Whisk in Silk, wine, salt and pepper, bringing to a simmer. Cook until thickened, stirring occasionally, for about 10 minutes.
  4. Meanwhile bring a large pot of salted water to a boil.
  5. Add gnocchi in two batches and simmer until they rise to the top.
  6. Remove with a slotted spoon and place in a strainer.
  7. To serve, add gnocchi to sauce and coat well.
  8. Spoon into bowls or onto plates and sprinkle with Parmesan, if desired.

Ingredients

Gnocchi

  • 2 large sweet potatoes, about 1 pound

  • 1 egg (or 1/4 cup silken tofu)

  • 1/2 tsp garlic powder

  • 1/2 tsp salt

  • 1/4 tsp nutmeg

  • 2 cups flour

Cream Sauce

  • 2 Tbsp olive oil

  • 1/4 cup minced shallots

  • 1 Tbsp chopped fresh sage, or 1 tsp dried sage

  • 3 Tbsp flour

  • 2 cups SILK UNSWEET CASHEWMILK or UNSWEET COCONUTMILK

  • 1/4 cup dry white wine, optional

  • Salt and pepper, to taste

  • Grated Parmesan or non-dairy Parmesan, if desired