Sweet Potato Gnocchi with Sage Butter

Servings: Serves: 4

Nutritional Information:

Per 100g

Calories 262, Fat 11g, Saturates 2.4g, Carbohydrates 35g, Sugars 3.1g, Protein 4.2g, Salt 0.36g




Peel and cube the sweet potato and place in a steamer basket with garlic and a few sage leaves.


Steam the sweet potato until tender. Drain and mash the potato and skinned garlic cloves until smooth. Discard the sage leaves.


Measure out the flour onto a clean worktop and add the salt. Make a well in the centre and add the sweet potato mash.


Start to bring the mixture together using a spatula or your hands until everything is combined and you have a soft, smooth dough.


Dust the worktop with more flour. Divide the dough into 4 and roll each piece into a long sausage, approximately 1 inch wide.


Using a sharp knife, cut the dough into small dumplings.


Using a gnocchi board or the back of a fork, make ridges in each dumpling by rolling them over the surface.


Bring a large pan of salted water to a rolling boil. Gently drop in the gnocchi. When they float to the top of the pan, they are cooked. This should take 2-3 minutes. Drain once cooked and leave to rest on kitchen paper for a few minutes.


Heat the butter and oil in a frying pan over a high heat until foaming. Add the garlic and sage and allow to sizzle for a few minutes before adding the gnocchi to the pan. Season well with salt and plenty of black pepper.


Serve on warm plates and drizzle with the extra sage butter poured over.


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