Sweet Potato Gnocchi with Sage Brown Butter

Ingredients

• 2 large sweet potatoes
• 2 cups all-purpose flour
• 1 teaspoon nutmeg
• 12 leaves fresh sage leaves
• 2 tablespoons olive oil
• 1 stick vegan butter
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 cup parmesan-style nutritional yeast
• 4 quarts water
• 1 cup additional flour for dusting

Instructions

1. 1

   Preheat your oven to 400°F (200°C).

2. 2

   Pierce the sweet potatoes with a fork and place them on a baking sheet. Roast in the preheated oven for 45-60 minutes, or until they are tender when pierced with a knife.

3. 3

   Once roasted, let the sweet potatoes cool slightly, then peel off the skin and mash the flesh in a large bowl until smooth.

4. 4

   Add 1 cup of flour, nutmeg, salt, and black pepper to the mashed sweet potatoes. Mix until combined. Gradually add more flour, mixing until a soft dough forms. It should be slightly sticky but manageable.

5. 5

   On a floured surface, divide the dough into 4 portions. Roll each portion into a long rope about 1/2 inch thick. Cut the ropes into 1-inch pieces to form the gnocchi.

6. 6

   Using a fork, gently press down on each piece to create ridges. This helps the sauce adhere better.

7. 7

   Bring a large pot of salted water to a boil. Add the gnocchi in batches, cooking for about 2-3 minutes or until they float to the surface. Remove with a slotted spoon and set aside.

8. 8

   In a large skillet, heat the olive oil and vegan butter over medium heat. Add the fresh sage leaves and cook for about 2-3 minutes until the butter is browned and the sage is crispy.

9. 9

   Add the cooked gnocchi to the skillet and gently toss to coat in the sage brown butter. Cook for an additional 2-3 minutes to heat through.

10. 10

    Serve the gnocchi warm, topped with a sprinkle of parmesan-style nutritional yeast and additional sage if desired.