Purple Sweet Potato Gnocchi
Purple Sweet Potato Gnocchi
Sometimes fruits and vegetables can really surprise you with their absolute beauty. The stoke purple sweet potato is one of those amazing creations within nature. The deep purple color of their flesh is just gorgeous! While they’re delicious baked, I thought it would be fun to show off their beauty by making them into gnocchi. Gnocchi is relatively easy to make and just requires a few ingredients. It can be served any number of ways but for this recipe, they’re served with a simple creamy sage sauce. Enjoy a helping on its own or as a side to a larger meal.
Serves 2 -3
Ingredients
1.5 lbs (680g) Stoke Purple Potatoes
1/2 cup - 3/4 cup (60g-90g) Flour or more if needed
1 tsp (5g) Salt
Sage Cream Sauce
1 1/2 Tbsp (24g) Vegan Butter
1 1/2 Tbsp (24g) Flour
1 Tbsp (15g) fresh Sage
1 cup (237ml) Plant Milk
1/4 cup (59ml) Vegan Cream
Salt & Pepper to taste
Grated Vegan Parmesan for serving
Equipment
Potato Ricer or Masher
Directions
1. Bake the potatoes at 350 for 30-40 minutes or until they are very easily pierced with a knife. Allow them to cool a until they are easily handled.
2. Peel the skins and either rice the potatoes or mash them making sure to remove any fibrous pieces. Add the potatoes to a bowl along with the salt and half the flour to start. Mix until combined. and add more flour as needed. Turn the dough onto a very lightly floured surface and fold it onto itself a few times again adding any remaining flour if needed. The dough should be soft, not dry but not sticky. Be careful not over work it.
3. Pat the dough into a flat disc. Cut the dough into 6 pieces and roll each piece into a long snake like shape. Using a knife cut the dough into about 1” pieces. Shape the gnocchi by either pushing and rolling each piece down the tines of a fork or a gnocchi paddle.
4. Boil the gnocchi in salted water for 30-40 seconds. Remove from water and place in a single layer onto a tray or baking sheet while you make the sauce.
5. Make the sauce by melting the vegan butter in a large skillet on medium heat. Add the sage and sauté for 1-2 minutes or until fragrant. Add in the flour and mix well. Cook for 1-2 minutes while stirring before adding in the plant milk.
6. Mix well to incorporate the flour and milk and season with salt & pepper as it cooks down or reduces (about 3-5 minutes). Add in the cream and mix well. Toss in the cooked gnocchi and cook until heated through. Serve immediately with grated parmesan.
