Name: Sweet Potato Gnocchi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Italian
Ingredients: 2 medium sweet potatoes (about 1 pound – 450g); 1 ¾ cups all-purpose flour (plus more for dusting – 210g); 1 teaspoon sea salt (6g); 2 tablespoons olive oil (30mL); 3 tablespoons vegan butter (42g); 1 tablespoon olive oil (15mL); 2 teaspoons fresh rosemary (finely chopped – 2g); 1 clove garlic (minced – 3g); ¼ cup chopped walnuts (30g); Salt and freshly ground black pepper (to taste); Optional: vegan parmesan (for serving)

Sweet Potato Gnocchi

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Author: seliane
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Vegetarian

Description

A vibrant twist on a classic Italian dish, this Sweet Potato Gnocchi is infused with flavors of rosemary and garlic, creating a comforting, nutritious meal.

Ingredients

Scale

2 medium sweet potatoes (about 1 pound – 450g)
1 ¾ cups all-purpose flour (plus more for dusting – 210g)
1 teaspoon sea salt (6g)
2 tablespoons olive oil (30mL)
3 tablespoons vegan butter (42g)
1 tablespoon olive oil (15mL)
2 teaspoons fresh rosemary (finely chopped – 2g)
1 clove garlic (minced – 3g)
¼ cup chopped walnuts (30g)
Salt and freshly ground black pepper (to taste)
Optional: vegan parmesan (for serving)

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Instructions

Prepare the sweet potatoes: Place them in a pot of salted water and bring to a boil. Cook until fork-tender, about 20-25 minutes.
Drain the sweet potatoes and allow them to cool slightly. Then, peel and mash until smooth.
Combine the mashed sweet potatoes, flour, and sea salt in a bowl. Gently mix until a dough forms.
Knead the dough on a floured surface until smooth, adding more flour if necessary to prevent stickiness.
Divide the dough into quarters. Roll each quarter into a long rope, about ¾ inch thick.
Cut the ropes into 1-inch pieces. Use a fork to press down, creating the classic gnocchi shape and ridges.
Bring a large pot of salted water to a gentle boil. Add the gnocchi in batches, cooking until they float to the surface, about 2-3 minutes.
Remove the gnocchi with a slotted spoon and transfer them to a plate.
Make the rosemary butter sauce: In a skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
Add the vegan butter and chopped rosemary to the skillet. Stir until the butter melts and the sauce is well combined.
Gently toss the cooked gnocchi in the rosemary butter sauce and add chopped walnuts for texture.
Serve hot, garnished with salt, black pepper, and optional vegan parmesan.