So I’m not really a pasta girl. Perhaps you will notice on my blog that I AM a carbs girl. But my kind of carbs are bready, muffin-y, cookie goodness. Pasta has never really float my boat. The Hubs however, is a huge pasta guy. I wanted to blow the bank this past meatless monday and thought back to a dish I had many many years ago on our anniversary or his birthday or something that was pretty basic. Gnocchi in a brown butter sauce. It was way too rich for my taste and he pretty much ate my whole dinner. I looked around for a good sounding gnocchi and found a sweet potato gnocchi in a sage butter sauce that is totally vegan by Chef Chloe Coscarelli. Hardcore vegans will be familiar with her work, the rest of you should be. Check these bad boys out:
As much as I don’t love gnocchi there was something about these that were just amazing. Plus they are cooked in batches and I realized that they were even more amazing when the earth balance was a bit hot and they got a crispy exterior on them. Perfection.
Plus, it was REALLY satisfying when Hubs walked in and balked when he realized that I was making them from scratch. Clearly he thought I meant I bought sweet potato gnocchi when I asked if he was okay with that for dinner. HA. Take that silly meatatarian! He made it clear that he has never made gnocchi before because he is always scared they will be rocks. Mine were perfect. Maybe could have been a teeny bit lighter but we were both super happy with the result. Making these again next week for sure!
Here is her recipe with a few of my added tweaks!
What you need:
2 Large (approx 2 lbs) Sweet Potatoes or Yams (depending on the colour you are working towards)
2 tsp kosher or sea salt
1/2 tsp ground nutmeg
1/4 tsp black pepper
2 to 3 cups unbleached AP flour (or a GF mix if that’s how you roll)
1/2 cup vegan margarine (I used Earth Balance)
1/2 cup fresh sage leaves torn into large pieces
Here’s what you do:
Preheat your oven to 425 degrees . Bake your sweet potatoes until tender, approximately 40-50 minutes. Give them a firm squeeze if you’re not sure. Once they are cooked through and cool enough to handle, scoop all the flesh out and mash in a bowl and place aside or in the fridge to cool completely.
Add the salt, nutmeg and pepper to the cooled sweet potato and mix. Add the flour half a cup at a time until the mixture becomes a slightly sticky dough that you can handle but be sure not to over work it and don’t add too much flour! This is apparently the trick. Too much flour and too much muscle equals rock hard gnocchi. Divide the dough into six pieces and roll each out on a lightly floured surface, again, not too much until you have six “ropes” that are about half an inch thick. Cut your gnocchi into half inch pieces and if you want to be fancy, you can roll each one with a fork for that restaurant look. Clearly I did NOT do this.
Get a medium pot going with boiling water as well as a pan with the margarine and sage leaves. I would keep the margarine pretty hot, medium high heat so that you get that nice crispy exterior on the gnocchi.
In batches, add about 20 gnocchi to the gently boiling water for about five minutes. They should start to float to the surface after about four minutes. If not, give them some time to float up. Then transfer to the “butter” and sage and fry for a few minutes and flip until each side is nice and crunchy.
Serve! I added a sprinkle of salt to mine. Hubs added cheese. Sigh. I was so close. Ah well. It was still awesome!