Mmmm…dumplingy, toothy, potato-y, satisfying gnocchi! You may know from my previous posts that I sure do love potatoes. I also love me some pasta. OK, who doesn’t love pasta? This sweet potato and sage gnocchi is the perfect marriage of these two great foods. Flavorful and healthy sweet potatoes with the mood-improving, memory boosting savory sage, tossed around with a bit of gluten-free flour…together they create a food that promises to please the tongue, body and mind 😉
These sweet potato and sage gnocchi are super easy and super fun to make, especially if you like to play with your food. Simply put, if you can mold and roll a rope of play-doh, you can make gnocchi! I can’t believe I had to be vegan before I even considered trying this out.
I decided to use sweet potatoes because, well, I really like them and nutritionally speaking, they are are a bit of a superstar. Loaded with vitamins, specifically A (think vision and immune system), they have phytonutrients that decrease inflammation and well as blood sugar stabilizing properties. And here is a super-fun fact…sweet potatoes contain a wee bit of naturally occurring valium! Maybe I should call this post “Chillin with Gnocchi”?
Anyway, to make this recipe even easier, I used a few leftover sweet potatoes and scooped the flesh into a ricer rather than mashing. I’m sure you could mash them but I really think a ricer just makes them fluffier. I bought this one before Thanksgiving last year and love it.
Alternately, you can microwave the sweet potatoes for about 3 1/2 minutes, then bake for 15 minutes in the oven. This recipe uses only 4 ingredients (5 if you count the vegan Parmesan ) and can even be made ahead of time and frozen. Flour, fresh sage and salt are added to the riced potatoes and blended into dough. After rolling and cutting this dough into cute little pillows (see picture above), you just plop the gnocchi in boiling salted water for a few minutes then drain. (If you want to freeze these guys to use later, simply lay out on a baking sheet after cutting, freeze, then toss into a freezer- safe plastic bag. When you’re ready to make, don’t thaw them, just proceed with the hot water bath.)
After draining, I tossed the gnocchi with some tasty olive oil and the Minimalist Baker’s vegan parm.
And then there were none!