Homemade Vegan Burnt Butter & Sage Sweet Potato Gnocchi

PREP TIME

40 - 60 mins

COOK TIME

10- 15 minutes

Believe it or not, this is only my second time making gnocchi. I always put it off as I didn't think gnocchi could be made using the ingredients I planned on using in order to make it vegan and gluten free. That being buckwheat flour, A mix of Sweet potato and dutch cream potatoes. Of course if you are not a fan of sage you can try this with a traditional tomato sugo, pesto or what ever tickles your fancy!

I will definitely re make this recipe again and perhaps without the flax egg! I'll experiment and let you know how I go haha ! I'm not going to lie, it does take a little longer than my usual recipe but it's well worth it!

Ingredients

Gnocchi Ingredients

500g Japanese Purple sweet potato (orange sweet potato also fine) – Wash, cut into quarters and boil with skin on.
500g Dutch Cream potato – Wash, boil with skin on
2 cups buckwheat flour (or your preferred gluten free flour). Spelt also works however it’s not suitable for celiacs. I have a low tolerance to gluten and spelt seems to be fine due to it being a fragile gluten/easily digestible.
1 tsp celtic salt
1 Vegan egg – Flax egg or vegan egg replacer

Burnt Sage Butter Ingredients

1/3 – 1/2 cup vegan butter
10 fresh sage leaves
1 tsp celtic salt
black pepper

Method

Gnocchi Instructions

Boil all potatoes with skins on for 10-15 minutes or until they are fully cooked through. Drain and allow to cool down for 5-10 minutes. Peel skins off from the potatoes and slice down the middle to cool them down further for a few minutes.
On a clean bench top, Either grate or press all potatoes through a potato ricer device.
Gently spread out the potato rice on your surface, add the egg, salt and start sprinkling the flour on top, about a cup at a time. Cut the flour in with the potatoes with a large spatula. Once the flour is absorbed, add another cup of flour, repeat and add ½ cup of flour and cut it in, as well. If you need the final ½ cup flour, add it, If you don’t need it, just leave it out. You should be able to form the dough into a large disk.
Cut the dough into portioned quarters then roll each one out into thin sausage shapes. Then cut them into gnocchi shapes roughly 1inch in size. lightly press each one with a fork.

Heat a large pot of water over high heat. Once the water is boiling, add 1 tsp salt, then add a bunch of the gnocchi (do this in batches – don’t over-crowd them or they won’t cook properly). They should sink to the bottom and then float after a few minutes which is an indicator they are just about cooked. Once they float I usually boil for another minute or so.
Drain and allow the steam to be released.
Heat some olive oil in a pan and lightly fry the gnocchi in batches until lightly browned on each side then set aside in a dish to make the burnt sage butter.

Burnt Sage Butter

Heat pan and melt butter, simmer until lightly browned. Add sage, salt, pepper and continue to simmer to infuse the sage into the butter.
Toss through gnocchi and serve