Sweet Potato Gnocchi in a Garlic Sage Cream Sauce
Ingredients
- 1 cup sweet potato puree
- 3/4 cup all-purpose flour
- 1/4 cup vegan parmesan or Cheesy Garlic Butter Blend
For the sauce:
- 6 oz silken tofu
- 5 cloves garlic roasted
- 1/4 cup diced onion
- 1/4 cup vegan parmesan or Cheesy Garlic Butter Blend
- juice from 1/2 lemon
- 1 Tbsp tahini
- 3/4 cup unsweetened non-dairy milk
- 1/2 tsp powdered sage
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 1 Tbsp corn or tapioca starch
Instructions
- Combine sweet potato puree in a bowl with the flour and a vegan parmesan. Stir until roughly combined, then get in there and knead it a few times until it comes together in a ball. If it's still super sticky, knead in some more flour.
- Turn the dough onto a floured surface, sprinkle with more flour, and cut the dough into 2 equal sections. Take the first section and roll it out into a long snake-like shape.
- Cut the dough into small 1-inch sections. These will be your gnocchi!
- Then, get a large pot of water boiling! Boil the gnocchi until they float to the top. That means they're ready!
- Whilst your gnocchi is boiling, make your sauce by adding all ingredients to a blender or food processor. Blend until smooth.
- Then, pour your sauce into a medium sauce pan, bring to a boil. When it reaches a boil, remove the lid and turn heat to low.
- Allow the sauce to simmer - uncovered - for 3-5 minutes to thicken, stirring often.
- Taste and adjust seasonings (we added another generous pinch of sea salt and pepper).
- Pour over gnocchi, and enjoy!
Tried this recipe?Let us know how it was!