Vegan Sweet Potato Gnocchi with Herbed Oil
- Dairy-Free, Diet, Dinner, Fall, Recipes, Season, Vegan, Vegetarian, Winter
- December 30, 2021
- Ashley Tyrner
Prep
20 mins
cook
60 mins
serves
4
Gnocchi are small Italian dumplings made from potatoes, typically served with a savory sauce. Although traditional recipes usually include eggs, we’re giving you a vegan-friendly twist by keeping it egg-free! This recipe calls for sweet potatoes and fresh herbs that will be used in the warm oil you’ll make to accompany your gnocchi. We love featuring this potato variety in recipes due to them being so versatile and nutrient-dense.
Here’s why you should add more sweet potatoes into your diet:
- Rich in antioxidants, which help fight free radical damage that can cause chronic illnesses, disease, and aging
- Great source of beta-carotene which supports eye health, and they come in a variety of colors including purple and orange.
- Can help with diabetes management due to their lower glycemic index value (sugar in sweet potatoes is released more slowly into the bloodstream compared to other starchy foods.)
- Contains both soluble fiber, which can help lower cholesterol and maintain blood sugar levels, and insoluble fiber, which helps maintain regularity in digestion (1 cup of sweet potatoes offers about 16% of the recommended daily intake of fiber.)
- Good source of potassium (one cup = 12% of the Daily Value) – Potassium is an electrolyte that helps to regulate fluid balance, nerve signals, and muscle contractions in the body.
Be sure to look out for sweet potatoes in your FarmboxRx orders throughout the year. Now let’s dive right into this vegan sweet potato gnocchi recipe. Test it out for yourself and give us a tag at @FarmboxRx and make sure to use the hashtags #FarmboxRx and #FarmboxLiving so that we can see how the recipe turns out. Happy eating!
Ingredients
Gnocchi
1 1/2 cups whole wheat flour, and more for surface
1 medium sweet potato
2 tbsp olive oil
1 tsp salt
Herbed Oil
½ cup olive oil
2 tbsp fresh sage, finely chopped
2 cloves garlic
1 tbsp sea salt
Directions
- In a large pot, boil sweet potatoes with skin on for 25 minutes, or until tender. Leave skin on, so that the potatoes don’t become water-logged and soggy
- Remove from water, allow to cool just enough, so you can handle them, and pat dry
- Once potatoes have cooled enough that you can handle them, remove skin (you can often just peel this by hand) and rice or mash potatoes, removing any chunks. Add pumpkin puree and mix.
- Form peeled potatoes into a mound on a floured surface. Add flour, and begin incorporating into a dough by kneading by hand.
- Once most of the flour is absorbed into the potatoes, add the olive oil and incorporate. Knead just enough to form a single dough mass and roll into a loaf.
Forming the gnocchi:
- Before forming your gnocchi, heat a large pot of water to a boil.
- As the water is heating, we are ready to form the gnocchi into that signature shape. Begin by cutting your dough into four equal portions
- Roll one portion into a long snake about the diameter of a quarter
- Cut the snake into small, bite-sized pieces. These will be the size of your gnocchi, so it’s up to you how small or large you make them, but remember that they will expand slightly when cooked.
- Repeat the rolling and cutting for all four portions
- Mark each gnocchi by gently pressing into them with a fork, or rolling them on a gnocchi board.
- Toss a couple of handfuls of gnocchi into your boiling water and allow to cook for 2-3 minutes, or until they float to the top. Remove from the water and spread into a single layer on a baking sheet, so they don’t stick together. Do this in batches and repeat until all of the gnocchi is boiled.
- For the oil, preheat a large skillet to medium-high heat. Add the oil, garlic, and sage and stir for about 30-60 seconds, or until aromatic.
- Add gnocchi to form a single layer on the skillet and sear each side in the oil until lightly browned, about 2-3 minutes per side. Remove from heat, salt, and repeat until all of the gnocchi is cooked.
Vegan Sweet Potato Gnocchi with Herbed Oil
Print Recipe Pin RecipeServings: 4 cups
Ingredients
Gnocchi
- 1.5 cup whole-wheat flour plus more for surface
- 1 sweet potato medium
- 2 tbsp olive oil
- 1 tsp salt
Herbed Oil
- 1/2 cup olive oil
- 2 tbsp fresh sage finely chopped
- 2 cloves garlic
- 1 tbsp sea salt
Instructions
- In a large pot, boil sweet potatoes with skin on for 25 minutes, or until tender. Leave skin on, so that the potatoes don’t become water-logged and soggy.
- Remove from water, allow to cool just enough, so you can handle them, and pat dry.
- Once potatoes have cooled enough that you can handle them, remove skin (you can often just peel this by hand) and rice or mash potatoes, removing any chunks. Add pumpkin puree and mix.
- Form peeled potatoes into a mound on a floured surface. Add flour, and begin incorporating into a dough by kneading by hand.
- Once most of the flour is absorbed into the potatoes, add the olive oil and incorporate. Knead just enough to form a single dough mass and roll into a loaf.
Forming The Gnocchi
- Before forming your gnocchi, heat a large pot of water to a boil.
- As the water is heating, we are ready to form the gnocchi into that signature shape. Begin by cutting your dough into four equal portions.
- Roll one portion into a long snake about the diameter of a quarter.
- Cut the snake into small, bite-sized pieces. These will be the size of your gnocchi, so it’s up to you how small or large you make them, but remember that they will expand slightly when cooked.
- Repeat the rolling and cutting for all four portions.
- Mark each gnocchi by gently pressing into them with a fork, or rolling them on a gnocchi board.
- Toss a couple of handfuls of gnocchi into your boiling water and allow to cook for 2-3 minutes, or until they float to the top. Remove from the water and spread into a single layer on a baking sheet, so they don’t stick together. Do this in batches and repeat until all of the gnocchi is boiled.
- For the oil, preheat a large skillet to medium-high heat. Add the oil, garlic, and sage and stir for about 30-60 seconds, or until aromatic.
- Add gnocchi to form a single layer on the skillet and sear each side in the oil until lightly browned, about 2-3 minutes per side. Remove from heat, salt, and repeat until all of the gnocchi is cooked.
Did you make this recipe? Share your creation and tag us @farmboxdirect and #farmboxdirect!
Vegan Sweet Potato Gnocchi with Herbed Oil