Sweet Potato Gnocchi & Savory Sauce

The Whole Food Plant Based Cooking Show

Jill Dalton

Prep Time: 10

Cook Time: 20

Servings:

Calories: 361kcal

This recipe for plant-based vegan sweet potato gnocchi cooks up fluffy little pillows of savory joy that are incredibly easy to make! As a bonus, we'll whip up a creamy and delicious sun-dried tomato and spinach sauce to nestle our gnocchi in. Grab an apron and join me in the kitchen!

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Equipment

Ingredients

Sauce

2 cloves garlic minced
¼ cup sun-dried tomatoes chopped
½ cup basil chopped
1 ½ cups vegetable broth low sodium
2 cups spinach
2 tsp tahini
½ cup soy milk unsweetened, or plant based milk of choice

Gnocchi

1 cup sweet potato cooked and mashed
1 cup oat flour
1 tsp tamari low sodium

Instructions

Sauce

Sauté the garlic with a little of the vegetable broth for about 1 minute.
Add the remaining sauce ingredients and let cook for on medium for 15 minutes.

Gnocchi

Add the gnocchi ingredients to mixing bowl and mix until just incorporated. Don't overmix.
Press mixture into a ball and cut in half.
Roll each half into a long rope about a 1/2 inch in diameter.
Cut into 1 inch chunks with a sharp knife.
Add half of the gnocchi to a pan of boiling water and let cook until they float. Once they float, let cook for 30 more seconds and then remove with a slotted spoon adding them directly to the sauce.
Finish cooking the remaining gnocchi and add them to the sauce.
Let gnocchi cook for a couple minutes in the sauce so that the sauce will thicken slightly.

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Nutrition