World of Gnocchi

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Vegan Sweet Potato Gnocchi with Mushrooms and Sage

Sweet potatoes vary widely in moisture. A soft, slightly tacky dough makes lighter gnocchi than one stiffened with excess flour.

Vegan Sweet Potato Gnocchi with Mushrooms and Sage

Time and servings

Prep
45 min
Cook
110 min
Total
155 min
Servings
4

Nutrition per serving

Calories
about 570
Protein
12 g
Fat
28 g
Carbs
74 g
  1. Bake the sweet potatoes

    Bake the sweet potatoes

    Pierce the sweet potatoes and bake at 425°F220°C until completely tender. Baking keeps the flesh drier than boiling, which is essential for this egg-free formula.

  2. Dry the sweet-potato flesh

    Dry the sweet-potato flesh

    Split the sweet potatoes and scoop out the flesh. Pass it through a potato ricer, or mash it until no lumps remain. Spread it in a thin layer and leave it for 10 minutes so visible steam escapes.

  3. Mix the vegan dough

    Mix the vegan dough

    Mix the warm sweet-potato flesh with 1/2 tsp3 g of the salt and 1 1/3 cups165 g of the flour. Fold just until a soft dough forms, adding a little more flour only if the dough cannot be rolled. A little tackiness is normal; extra flour makes the gnocchi dense.

  4. Roll and cut the dough

    Roll and cut the dough

    Divide the dough, roll each portion into an even rope on a lightly floured surface, and cut the ropes into bite-size pieces.

  5. Add the ridges

    Add the ridges

    Roll each piece over a gnocchi board to create beautiful, well-defined ridges that help the sauce cling. A fork can make simple grooves.

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  6. Toast the walnuts

    Toast the walnuts

    Toast the walnuts in a dry wide skillet until fragrant, then cool them on a plate and chop them coarsely.

  7. A pot of water heating on an electric stovetop

    Heat the cooking water

    Bring 3 quarts3 liters of water to a gentle boil and add 1 1/2 tsp9 g of the salt. Prepare the next step while the water heats.

  8. Brown the mushrooms

    Brown the mushrooms

    While the water heats, cut the mushrooms into thick slices. Heat 2 Tbsp30 ml of the olive oil in the skillet and cook the mushrooms in one even layer until deeply browned. Thinly slice the garlic, add it with the black pepper for the final minute, then transfer everything to a bowl.

  9. Poach and dry the gnocchi

    Poach and dry the gnocchi

    Lower the gnocchi into the gently boiling water and stir once. Lift them as they float, spread them on a clean tray, and leave them for 5 minutes until no beads of water remain.

  10. Crisp two measured loads

    Crisp the gnocchi

    Heat 3 Tbsp45 ml in the skillet over medium heat. Add the drained gnocchi in an even layer and cook until the undersides are golden, then turn gently to brown the other side.

  11. Vegan Sweet Potato Gnocchi with Mushrooms and Sage

    Finish with sage and lemon

    Return all the gnocchi and mushrooms to the skillet over low heat. Thinly slice the sage and fold it in for 1 minute. Remove from direct heat, finely grate in the lemon zest, squeeze in 1 tablespoon15 ml juice, add up to 1/2 tspup to 3 g of the salt if needed, and scatter with walnuts.

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