You’re Not Going to Believe How Easy This Is (Promise!)
Okay, here’s the thing — I never meant to become the person who gets this worked up about gnocchi, but when you barely need a recipe and there’s no egg (or dairy) shenanigans, you get excited. This particular sweet potato gnocchi? It started as one of those “fridge is empty but I have leftover spuds” situations, y’know? Somehow, these little pillows made the ugliest rainy week feel kind of golden. I’ve burnt my tongue eating them straight from the pan more often than I’d admit, but to be fair, my patience around these is no better than a toddler’s at a birthday party.
Why You’ll Love This (Or Why I Keep Making It, Anyway)
I make this when I need comfort supper but I also can’t be bothered buying anything fancy. My partner claims it’s “weird cold,” but honestly, I’ve scraped up leftovers from the fridge with a fork and been quite happy (don’t judge till you try it). My family inhales these (except that one time my cousin asked if I could make it with pumpkin instead — mistake, but more on that below).
Also, let’s be real — not having to mess with eggs means one less chance of getting shell in your dough, which has absolutely happened more than once in the middle of my apparent culinary genius moments.
What You’ll Need (And What I Sometimes Swap In)
- 1 big sweet potato (about 425g, but “one decent hand-sized” if you’re not the weighing sort — sometimes I use two smaller ones; whatever looks right)
- About a cup (120g-ish) plain flour (I use whatever’s at hand; all-purpose, whole wheat in a pinch, or even a gf blend for a pal who can’t do gluten. Honestly, those fancy Italian flours? Use them if you have them, but any regular supermarket one does it.)
- For the dairy free garlic sage sauce:
- 3-4 tbsp vegan butter (or olive oil; or that weird vegan margarine my aunt loves — don’t tell her I prefer butter style)
- 2 cloves garlic, minced (or more, if you’re on team garlic)
- Handful fresh sage leaves, chopped (dried in a pinch — just use a bit less)
- Pinch salt, black pepper to taste
- Optional sprinkle: nutritional yeast, or a little vegan parmesan (I almost never bother, but if you want pizzazz…)
Here’s How It All Comes Together (With Zero Fuss)
- Bake or Microwave Your Sweet Potato: Prick it with a fork; toss in a 200°C oven till super soft (about 45 mins) or microwave wrapped in a kitchen roll for 6–8 mins (depending how ornery your microwave feels). Let it sit till you can handle it — don’t be a hero, it’s hot!
- Mix the Dough: Scoop out the soft inside into a bowl; mash with a fork, potato ricer if you’re fancy, or your hands when lazy. Add flour a bit at a time. Stir with a spoon at first, but I always get my paws in there eventually — you want a soft dough that just holds together. If it gets sticky, add a sprinkle more flour — but don’t overdo it, or the gnocchi comes out chewy (learned that the hard way, trust me).
- Roll & Cut: Flour your bench. Grab chunks of dough, roll into ropes about a thumb thick (or chunkier, if you like “rustic” stuff, like me when I can’t be bothered with neatness). Slice into gnocchi pieces — how big? About as wide as your first knuckle, give or take. Press gently with a fork if you wanna be official — no judgment if not.
- Boil ‘Em: Into a big pot of generously salted, gently boiling water. Don’t overcrowd; I do it in batches, usually (because apparently, I want to wash extra dishes). They’re done when they float; scoop them out with a slotted spoon onto a plate — this is when I sneak one (“chef’s tax”).
- Make the Sauce (While Gnocchi Cools a Sec): In a skillet, melt your vegan butter; add garlic and sage, let it sizzle ‘till fragrant and just barely browning. Pinch of salt and pepper. Gnocchi goes straight in — quick toss so it’s all glossy. Don’t panic if it sticks a little, actually those crispy bits are kind of the best part.
Stuff I Learned the Messy Way (Notes)
- If you overwork the gnocchi dough, you get little tough pillows. Still edible, but not the hug-in-a-bowl I like.
- Sometimes the sweet potato is really wet (why? who knows), so I just keep a bit of flour at the ready and go by feel.
- Microwaving is a life-saver if you can’t wait, though roasted gives a deeper flavor. On second thought, I tend to default to microwave anyway because I’m impatient.
- I don’t always bother with the fork marks. The sauce soaks in regardless — don’t let anyone tell you otherwise.
Variations I’ve Tried (Some Success, Some Not)
- Tried subbing pumpkin for sweet potato. Didn’t hold together as well, but tasted fine. Kinda bland — maybe you have a secret for that?
- For the sauce, sometimes I toss in chopped walnuts or pine nuts at the last second if I want a little crunch.
- Added a dash of chili flakes once. Not traditional, but if you like a little zap, why not?
- On a whim, used fresh rosemary instead of sage. Not bad, but I missed that classic sage thing — it’s what makes the dish sing, really.
Do You Really Need Special Tools? (Equipment)
I guess a potato ricer makes the softest mash, but 90% of the time I just use a fork and, once, a mug (don’t laugh, it works). Don’t sweat about gnocchi boards, either; fork tines do the trick, or just leave them plain — less washing up.
How Do You Store These? (Honestly…)
You can keep cooled gnocchi in a sealed container in the fridge for 2–3 days, but in my house it barely makes it overnight. Reheat in a skillet till hot, or microwave if you’re desperate (I won’t tell). I think this actually tastes a bit better the next day — the sage soaks in, or maybe I’m just lazy about cooking twice. Freezing? You can — lay uncooked gnocchi on a tray, freeze till solid, and stash in a bag. Boil right from frozen (a minute or so extra).
How I Like to Serve It (But You Do You)
Honestly, in a big bowl with way too much sauce and a hunk of crusty bread to dunk. Once made a salad to go with — leafy greens, maybe a splash of balsamic, because I needed to feel healthy. Kids in my family eat theirs with a bit of ketchup (travesty, but what can you do). I do like a sprinkle of extra sage or even chives, if I have ‘em.
What I’ve Learned the Hard Way (Pro Tips)
- I tried to rush the boiling once — overcrowded the pot. Ended up with doughy bits that clung to each other like lost socks in a wash cycle. Not recommended.
- Don’t skimp on salt in the boiling water; it matters more than you think! (Otherwise, bland city.)
- Actually, I find it works better if I cut the dough ropes with a bench scraper rather than a knife — dough sticks less. But a regular knife is just fine, too.
- Do NOT walk away while the sage sizzles. It goes form golden to burnt in the blink of an eye, and once it did, and the kitchen smelt like failed dreams for hours.
Frequently Asked Stuff (FAQs, Real Questions!)
- Can I use normal potatoes instead of sweet? Sort of. They’ll need less flour, and the taste is milder. Haven’t tried it with purple ‘taters yet — if you do, tell me how it goes!
- What kind of vegan butter? I use Miyoko’s or Naturli’ usually, but if you check out Minimalist Baker’s list there’s a bunch of options. Even olive oil works.
- Any way to make it ahead? For sure. Shape gnocchi and refrigerate (uncooked) for a few hours. Or freeze, like I mentioned above. I have skipped the sauce till last minute and it turns out fine — maybe even better, if you’re easily distracted like me.
- My gnocchi floated super fast — did I mess up? All good! They’re usually done once they float, but you can leave for a few seconds longer for a firmer bite. I sometimes leave them in a good 20–30 seconds extra just for peace of mind.
- Where’d you get that cute gnocchi roller? Oh, that’s from Eataly’s kitchen stuff. But you really don’t need one (honestly).
And hey, if you try this, drop me a line — I’m always after new tweaks or secret tricks. If you want a little extra reading while your gnocchi’s in the pot, Love & Lemons has their take on gnocchi too. Sometimes I borrow ideas from them (shhh).
That’s pretty much it from my end. Hope your kitchen fills with the best smells — and not burnt sage, ideally.
Ingredients
- 2 medium sweet potatoes (about 500g)
- 1 1/2 cups all-purpose flour (plus extra for dusting)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 8 fresh sage leaves, chopped
- 1/4 cup unsweetened almond milk
- Salt and black pepper, to taste
- Freshly ground nutmeg (optional)
Instructions
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1Pierce the sweet potatoes with a fork and microwave or bake until completely soft. Let cool slightly, then peel and mash until smooth.
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2In a mixing bowl, combine mashed sweet potatoes with flour and a pinch of salt. Stir until a soft dough forms. Turn onto a lightly floured surface and knead gently until just combined.
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3Divide the dough into 4 portions. Roll each into a long rope about 1/2 inch thick. Cut into 1-inch pieces and shape with a fork if desired.
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4Bring a large pot of salted water to a boil. Add gnocchi in batches and cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and set aside.
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5For the sauce, heat olive oil in a skillet over medium heat. Add minced garlic and chopped sage, sautéing until fragrant, about 2 minutes. Stir in almond milk, season with salt, pepper, and nutmeg. Simmer for a minute.
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6Add cooked gnocchi to the sauce, tossing gently to coat. Serve warm, garnished with extra sage if desired.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
270cal
Protein:
6 gg
Fat:
6 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
50 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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