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Soft Vegan Sweet Potato Gnocchi with Sage butter

Soft Vegan Sweet Potato Gnocchi with Sage Butter

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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Main Course
Cuisine Italian, Vegan
Servings 4

Equipment

  • Large baking sheet For roasting sweet potatoes evenly
  • Potato ricer or masher A ricer gives a finer texture, but a good masher works well too
  • Mixing bowl To bring the dough together
  • Bench scraper or knife For cutting the dough into gnocchi pieces
  • Fork To give the classic gnocchi ridges (optional)
  • Large pot For boiling the gnocchi
  • Skillet To cook the sage butter sauce and lightly crisp the gnocchi

Ingredients
  

For the Gnocchi Dough

  • 2 large sweet potatoes about 1.5 pounds
  • 1 ¾ to 2 cups all-purpose flour plus more for dusting
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • ¼ teaspoon ground nutmeg optional, but adds depth
  • Freshly ground black pepper to taste

For the Vegan Sage Butter Sauce

  • 3 tablespoons vegan butter store-bought or homemade
  • 8 –10 fresh sage leaves
  • 1 garlic clove minced
  • Salt to taste
  • Fresh lemon zest optional, for brightness

Optional Toppings

  • Toasted walnuts or pine nuts
  • Vegan parmesan cheese or nutritional yeast
  • Cracked black pepper

Instructions
 

Roast the Sweet Potatoes

  1. Start by preheating your oven to 400°F (200°C). Scrub your sweet potatoes clean, pierce them with a fork, and roast directly on the oven rack or on a baking sheet for about 45 minutes until fork-tender.

Tip: Roasting over boiling concentrates flavor and keeps them from absorbing too much water, which helps the dough stay light and fluffy.

  1. Let them cool slightly, then scoop out the flesh and mash or rice until smooth. You should end up with about 1 ½ cups of mashed sweet potato.

Make the Gnocchi Dough

  1. In a large bowl, combine the mashed sweet potato with salt, olive oil, nutmeg (if using), and about 1 ½ cups of flour. Mix until a soft dough forms. If the dough is too sticky, add more flour a little at a time, but don’t overdo it—too much flour makes dense gnocchi.
  2. Turn the dough onto a floured surface and knead gently just until smooth. Divide into four sections.

Shape the Gnocchi

  1. Roll each section into a long rope about ¾-inch thick. Use a knife or bench scraper to cut into 1-inch pieces.
  2. You can leave them as little pillows or roll each piece over the back of a fork to create ridges, which help hold the sage butter sauce.

Boil the Gnocchi

  1. Bring a large pot of salted water to a gentle boil. Drop in the gnocchi (in batches if necessary) and cook until they float to the top—about 2 to 3 minutes.
  2. Scoop them out with a slotted spoon and transfer to a tray while you prepare the sage butter.

Make the Vegan Sage Butter Sauce

  1. In a large skillet, melt the vegan butter over medium heat. Add minced garlic and sage leaves. Cook for about 2–3 minutes, until the butter is bubbling and the sage is crisp but not burnt. The garlic should be golden and fragrant.
  2. Add the cooked gnocchi to the skillet and toss gently to coat, letting them sear slightly for a minute or two until golden in spots.
  3. Finish with lemon zest, a sprinkle of vegan parmesan, or some toasted nuts for texture.
  4. Serve hot and savor the cozy, earthy flavors.