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Sweet Potato Gnocchi With Brown Butter Sage Sauce [Vegan]

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A warm, home-made pasta dish — perfect for fall! This amazing recipe is dressed-to-impress in a browned, vegan butter sauce.

Sweet Potato Gnocchi With Brown Butter Sage Sauce [Vegan]

Calories

205

Serves

6

Cook Time

40

Ingredients

  • 2 cups cooked sweet potatoes
  • 1/2 teaspoon pumpkin spice
  • 1/2 teaspoon cinnamon
  • 1/2 cup vegan Parmesan
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 cup all-purpose flour, sifted plus more for dusting
  • 3 tablespoons vegan butter, divided
  • 2 tablespoon olive oil, divided
  • 2 tablespoons balsamic vinegar
  • 3 sprigs fresh sage, plus more for garnish

Preparation

  1. Add vegan cheese, pumpkin, cinnamon, pumpkin spice, black pepper, and salt in a bowl. Mix well.

  2. Sprinkle half of the flour on the mixture, gently turn with spatula a few times to incorporate.
  3. Dump mixture on clean, lightly floured countertop or you can still do this in the bowl. Sprinkle remaining flour on top of the mixture.
  4. Gently knead with your fingertips, just bringing together the mixture until flour is incorporated through. This only should take a minute or two. Any longer and you will be over-kneading.
  5. Dust a clean, dry surface with a generous sprinkling of flour. Divide dough into 4 parts. Take one part and roll into a long, 1-inch diameter log. Cut gnocchi into 1-inch pieces.
  6. Heat a large frying pan or saute pan with just 1 tablespoon of the vegan butter and 1 tablespoon of olive oil. When hot, add a few gnocchi – enough to cover surface but not touch each other.
  7. Fry on medium heat for 1-2 minutes, turn and fry for another 1-2 minutes. Remove gnocchi, place on large baking sheet to put into oven to keep warm.
  8. When all gnocchi is finished, discard butter/oil in pan and clean pan with paper towel.
  9. Heat pan on medium heat and when hot, add the remaining 2 tablespoons vegan butter and the remaining tablespoon of olive oil.
  10. When hot, add the fresh sage. Let the sage brown and sizzle (but not burn) for a couple of minutes until very fragrant. Remove the sage or keep it in for added flavor.
  11. To the pan, add the balsamic vinegar and whisk. Let simmer on low for 1 minute and pour over the gnocchi.
  12. Top with vegan Parmesan and crispy sage as garnish.

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AUTHOR & RECIPE DETAILS


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Drool-worthy vegan recipes that are deceptively easy. My name is Gabrielle and I’m the founder and creator of EatDrinkShrink.com. I’m an NYC based holistic nutritionist who holds a BS and MS in Clinical Nutrition, work in vegan recipe development, privately teach yoga, and am a future vegan cookbook author. Looking to expand your plant based culinary abilities, obtain vegan product reviews, or receive nutrition counseling? Come join me at eatdrinkshrink.com


 

 

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