Sage Purple Sweet Potato Gnocchi
Ingredients
- 1 large Japanese purple yam (or sweet potato of choice)
- 1 C @bobsredmill all purpose flour
- 1/2 tsp salt
- 1/2 tsp dried sage
Garlic sage butter sauce
- 1 TBSP @miyokoscreamery vegan butter
- 1 tsp EVOO
- 2 cloves garlic, minced
- handful of fresh sage, chopped
Preparation
Prick holes in the sweet potato with a fork. For the quickest method, wrap it in a damp paper towel and microwave for 6-8 minutes until soft.
Remove the sweet potato skin and let it cool slightly.
In a small bowl, combine flour, salt, and sage. Flour a clean flat surface and pour the flour mixture in the middle, making a well.
Use a potato ricer to rice the sweet potatoes on top of the flour well.
Using your hands, combine the flour mixture and sweet potatoes until fully combined. The dough should not be sticky. You may need to add extra flour depending on the sweet potato size.
Roll the dough into a ball and divide it into 6 small sections. Roll each section into a log and slice the log into 1-inch gnocchi. Optionally, roll over a gnocchi board or fork to create a design.
Bring a large pot of salted water to a boil. Add the gnocchi and cook until it floats to the surface. Once floating, wait another minute or so and remove with a slotted spoon (total 2-3 minutes). Optionally, pan-sear for a couple of minutes.
In a separate saucepan, combine all sauce ingredients until warmed.
Toss the gnocchi with the sage butter sauce and serve with sautéed or steamed veggies.
