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Sweet Potato Gnocchi with Sage Cream Sauce Recipe

Sweet Potato Gnocchi with Sage Cream Sauce
Source: Silk

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Ingredients

GNOCCHI :

  • 2 LARGE SWEET POTATOES, ABOUT 1 POUND
  • 1 EGG (OR 1/4 CUP SILKEN TOFU)
  • 1/2 TSP GARLIC POWDER
  • 1/2 TSP SALT
  • 1/4 TSP NUTMEG
  • 2 CUPS FLOUR

CREAM SAUCE :

  • 2 TBSP OLIVE OIL
  • 1/4 CUP MINCED SHALLOTS
  • 1 TBSP CHOPPED FRESH SAGE, OR 1 TSP DRIED SAGE
  • 3 TBSP FLOUR
  • 2 CUPS SILK UNSWEET CASHEWMILK OR UNSWEET COCONUTMILK
  • 1/4 CUP DRY WHITE WINE, OPTIONAL
  • SALT AND PEPPER, TO TASTE
  • GRATED PARMESAN OR NON-DAIRY PARMESAN, IF DESIRED
PREP TIME
30m
COOK TIME
1h
TOTAL TIME
1h30m
YIELD
6 servings

Instructions

Prepare Gnocchi :

  • Preheat oven to 375°F.
  • Bake potatoes until soft, about 25 minutes. Allow to cool.
  • Scoop flesh from cooled potatoes and mash in a bowl.
  • Add egg, garlic powder and salt, mixing well.
  • Add flour, 1 cup at a time, until a workable dough forms.
  • Take 1/4 of the dough, place on a floured surface and roll into a 1/2-inch diameter snake.
  • Cut into 1/2-inch pieces and press each gnocchi with the tines of a fork.
  • Repeat with remaining dough.

Prepare Sauce :

  • Heat olive oil in a saucepan over medium-low heat.
  • Add shallots and saute until soft but not browned, about 5-7 minutes.
  • Add sage and flour and cook for another 3 minutes.
  • Whisk in Silk, wine, salt and pepper, bringing to a simmer.
  • Cook until thickened, stirring occasionally, for about 10 minutes.
  • Meanwhile bring a large pot of salted water to a boil.
  • Add gnocchi in two batches and simmer until they rise to the top.
  • Remove with a slotted spoon and place in a strainer.
  • To serve, add gnocchi to sauce and coat well.
  • Spoon into bowls or onto plates and sprinkle with Parmesan, if desired.

Dinner

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A recipe from Silk

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