• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Bo's Kitchen

Plant based recipes made with love

  • Recipes
    • Breakfast
      • Blueberry breakfast muffins
      • Bagels
      • Granola
        • Chunky almond granola clusters
      • Pancakes
        • Chickpea pancakes
        • Cinnamon buckwheat pancakes with chocolate sauce
      • Parfait
        • Chia and beet mousse parfaits
        • Cherry chia jam parfait
        • Carrot cake breakfast parfait
        • Blueberry buckwheat parfait
        • Buckwheat parfait with acai lavender cream
      • Porridge
        • Spiced apple pie oatmeal
        • Banana and peanut butter baked oatmeal
        • Tropical bircher bowls
        • Hazelnut overnight oat cups
      • Smoothies
        • Salted caramel smoothie bowls
        • Acai Almond Breakfast Bomb
        • Kiwi mango smoothie bowls
        • Baobab sunshine smoothie bowls
        • Radiant skin smoothie bowl
        • Skin glow smoothie bowl
        • Berry beet smoothie bowl
        • Mint choc breakfast pot
        • Blueberry walnut whip with carob sauce
      • Tarts
        • Cacao buckwheat breakfast cups
      • Waffles
        • Rainbow waffles
        • Coconut waffles with raw chocolate sauce
        • Aquafaba waffles with cashew cream
    • Drinks
      • Nutella Milk
      • Cookie dough milkshake
      • Blueberry acai iced latté
      • Rose sherbet
      • Tropical golden kiwi smoothie
      • Strawberry kiwi slushie
      • Tropical turmeric smoothie
      • Kiwi vanilla power matcha smoothie
    • Mains
      • Spinach pesto pasta with almond parmesan
      • Veggie gyoza (dumplings)
      • Stuffed pumpkins
      • Sweet potato gnocchi in sage butter sauce
      • Roasted squash soup with crispy chickpeas
      • Ultimate pizza dough
      • Herby flatbreads with pink pickles
      • Golden roti,curried carrot falafel and masala corn
      • Chia and fennel green pizza
      • Beet cucumber and avo maki
      • Sweet and spicy golden chia pizza
      • Mini sunshine pizzas
      • Spicy & smoky wedges with guac
      • Smoky chickpea tortillas with tahini sauce
      • Spicy plantain with rice and peas
      • Baked kale falafel
      • Chickpea sunshine pizza
      • Easy Pho
    • Sides
      • Sausage rolls with sweet potato and caramelised onion
      • Onion Bhaji with a lime and coriander dip
      • Green Goddess dip
      • Beet houmous and golden curry dip
    • Sweets
      • Bliss balls & truffles
        • Chia bliss balls
        • Pear bliss balls
        • Chocolate marzipan truffles
      • Cakes/tarts/brownies
        • English scones with jam and whipped cream
        • Salted caramel tarts
        • Chocolate tarts (no bake)
        • Gingerbread cheesecake
        • Peanut butter chocolate tart
        • Strawberry cake
        • Raw chocolate cheesecakes
        • Strawberry tarts
        • Lemon coconut tarts
        • Cinnabon cake
        • Choc chip blondies
        • Gingerbread cupcakes
        • Pumpkin spice muffins
        • Chai latté donuts
        • Coconut caramel tarts
        • Blackberry aquafaba muffins
        • Marbled banana bread
        • No bake nut brownie
        • Berry galettes
        • Baked mini donuts
        • Cacao banana maca muffins
        • Chia jam tarts
        • Chocolate and peanut butter marble cake
        • Double chocolate and raspberry brownies
        • Matcha and blackberry curd tarts
        • Mini Mocha Cheesecakes
        • Raw kiwi cheesecakes
        • Raspberry choc chip muffins
        • Strawberry cookies and cream cheesecake
      • Cookies & bars
        • No bake ‘Twix’ bars
        • Choc chip almond butter cookies
        • Chocolate almond slice
        • Berry boost cookies
        • Clementine sesame raw cookies
        • Cranberry and pistachio energy bars
        • Lazy cookies
        • Jammie Dodgers
      • Ice cream
        • Cherry cheesecake ice cream
        • Cherry coconut nice cream
        • Lemon nice cream with berry superfood sauce
        • Caramel nice cream
        • Matcha choc chip ice cream sandwiches
        • Kiwi and lime chia popsicles
        • Strawberries and cream ice lollies
  • Contact
  • About

Sweet potato gnocchi in sage butter sauce

10th November 2018 by bos.kitchen 2 Comments

sweet potato gnocchi with sage butter sauce vegan gluten free

Have you tried gnocchi before? They’re little potato dumplings, ‘gnocchi’ means ‘lumps’ in Italian. How cute is that!? I love any dish that involves potatoes, especially sweet potatoes. These sweet potato gnocchi are covered in a sage butter sauce and sprinkled with a nutty hazelnut parmesan. Flavourful, hearty and wholesome, what more could you want? This dish is incredibly delicious and ticks ALL the comfort food boxes, perfect for November.

I’ve made these with a regular all purpose gluten free flour, but feel free to sub with plain flour if you prefer.  You can bake the sweet potatoes the day before so they’re cool and ready to use when you prepare the gnocchi to save time. I like to make a big batch and freeze half the boiled gnocchi once cooled for quick weeknight meals, so you can just throw them into a skillet and cook them right away.

sweet potato gnocchi

In the past I’ve struggled with gnocchi that are too soft or fall apart, but these worked perfectly, with a moreish crispy texture on the outside. The key to crispiness is to allow them to cool once you’ve boiled them. This way they crisp up quickly in the pan and brown a little on the edges. I’m getting hungry just thinking about them!

You can have whatever sauce you like with these gnocchi, but I LOVE browned butter sage sauce. Something about sage and sweet potato works really well together. Plus who doesn’t love potatoes with butter?

You can make the butter sauce ahead of time and if there’s any left over keep it in the fridge to add to other dishes throughout the week – it would be great with mashed potato too!

The hazelnut parmesan on top is totally optional but really adds that little something extra and is a wonderful gluten free alternative to breadcrumbs. My friend Niki over at Rebel Recipes often adds toasted hazelnuts to her dishes and totally inspired this parmesan. This makes more hazelnut parmesan than you’ll need, so store the leftovers in a jar and use on stews, pasta, soups and risottos, a little savoury crunch is an essential for me.

If you’re like me and don’t have a gnocchi board yet, don’t worry! A fork works just as well to create those classic little ridges on your dumplings. I checked this video to get the technique right. You can of course skip this bit and just make little ‘lumps’, whatever you like!

I’d love to hear if you try this recipe, friends! Let me know below if you make it, or even better, take a pic and tag me on Instagram @bos.kitchen.

xoxoxo

Sweet potato gnocchi in sage butter sauce
 
Save Print
Prep time
40 mins
Cook time
10 mins
Total time
50 mins
 
Author: Bo's Kitchen
Recipe type: Main meal
Serves: 4 servings
Ingredients
Sweet potato gnocchi
  • 450g sweet potatoes
  • 1.5-2 cups gluten free all purpose flour
  • 2 tsp coconut sugar
  • 1.2 tsp nutmeg
  • 2tsp of salt
Browned butter sage sauce
  • 4 tbsp vegan margarine
  • 5 tbsp chopped sage
  • ½ tsp salt
Hazelnut parmesan
  • 1 cup hazelnuts
  • ½ cup nutritional yeast
  • ½ tsp salt
  • Pinch of pepper
Instructions
  1. Bake sweet potatoes for 20-25 minutes at 180•c, or until you can pierce easily with a knife. Slice in half and allow to cool fully.
  2. Prepare hazelnut parmesan by blending hazelnuts in a food processor until almost fully ground. Add in nutritional yeast and salt and pulse briefly to combine. Heat up a large skillet and toast hazelnut mixture for 5-7 minutes over a medium heat, stirring regularly. Allow to cool and transfer to a jar.
  3. Scoop out insides of sweet potatoes and mash in a large bowl. Add in sugar and 1 tsp salt and mix again. Add in flour ½ a cup at a time, until it forms a soft dough.*
  4. Roll onto floured surface and make four long ropes about 1 inch thick. Cut into 1 inch pieces and roll over a fork to make ridges.
  5. Bring a large pan of water to the boil, add tsp salt and boil gnocchi in batches until tender, around 5 mins per batch. Cool completely at room temp. Freeze any you won't use at this point.
  6. Prepare brown butter sauce by heating butter in a large skillet over a medium high heat. After about 5 minutes it should start to brown and smell amazing! Add in chopped sage and salt, stir briefly and take off the heat. Pour half the butter into a small dish and return skillet to a medium heat. Add in gnocchi and sauté for around 5-6 mins, until slightly crispy at the edges. Use remaining butter if you want to cook another batch of gnocchi and keep the cooked gnocchi warm in the oven. Sprinkle with hazelnut parmesan before serving.
3.5.3226

Notes
  • Depending on the moisture of your sweet potatoes and the blend in your flour, you may only need 1.5 cups of flour. The dough should be soft, but firm enough to hold together when rolled over a fork. 

Share this:

  • Click to share on Twitter (Opens in new window)
  • Click to share on Facebook (Opens in new window)

Related

Filed Under: Mains Tagged With: dairy, dairy free, dinner, gluten free, gnocchi, main meal, sweet potato, vegan

Previous Post: « Peanut butter chocolate tart
Next Post: Stuffed pumpkins »

Reader Interactions

Comments

  1. Debbie says

    11th November 2018 at 7:51 pm

    Hi Bo
    I would love to try this but there seems to be something missing from the hazelnut Parmesan recipe. How much Parmesan do you use and you say to toast the Parmesan ? Is this correct ?
    Thanks

    Reply
    • bos.kitchen says

      16th November 2018 at 1:33 pm

      Hi Debbie, thank you for stopping by! There’s no real ‘parmesan’ in this recipe, I’ve amended the recipe to make this a little clearer. The nutritional yeast adds the cheesy flavour. xoxo

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Rate this recipe:  

Primary Sidebar

About me

Hello and welcome to my blog! I'm a vegan recipe developer from the UK with a passion for healthy, delicious food. Read More…

Blueberry chia pudding 🫐🥄a little glow up in Blueberry chia pudding 🫐🥄a little glow up in a jar 💁🏼‍♀️✨Protein packed, bursting with antioxidants and fibre and takes less than a minute to make. Chia seeds are 23% protein, loaded with omega-3 and curb cravings, they’re my go to for busy days 🏃🏼‍♀️ Blending chia makes the texture much creamier and adding blueberries, dates and vanilla gives it extra sweetness. Happy Tuesday! 💜 xoxo
.
.
Blueberry chia pudding (serves 2)
.
1/2 cup chia seeds
1 cup fresh or frozen blueberries
4 pitted dates
2-3 tbsp maple/agave syrup 
1 tsp vanilla extract
2 cups dairy free milk (I used soy)
.
Toppings
.
2 tbsp smooth peanut butter
1/4 cup fresh blueberries
.
Add all pudding ingredients to a food processor or blender and process for 1-2 minutes until relatively smooth. Eat right away, or chill for 2 hours in the fridge. Spoon into jars and top with peanut butter and blueberries.
.
#blueberries #chiapudding #veganfood #veganrecipes #healthybreakfast #veganprotein #chiaseeds #chia #dairyfree #glutenfree #veganrecipe #healthybreakfasts #healthyrecipe #veganfood #healthymeal #nourishing
Load More… Follow on Instagram

Let’s get connected

  • Facebook
  • Instagram
  • Pinterest



Privacy Policy

Copyright © 2023 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress

  • Facebook
  • Pinterest
 

Loading Comments...