Low Sodium Vegan Sweet Potato Gnocchi

Total time1 hr 30 min

Prep time30 min

Cook time45 min

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Ingredients

4 servings

For the gnocchi

2 lb sweet potatoes (about 2 large)
Sweet Potato Fresh Sweet Potatoes Japanese Sweet Potato Healthy Fresh Produce Sweet Potato Microbaker Yam / Sweet Potato - 8 Oz
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1 ¾ cups all-purpose flour, plus more for dusting
1 tsp kosher salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp ground nutmeg

For the sauce

4 tbsp vegan butter
12 fresh sage leaves
2 cloves garlic, thinly sliced
¼ tsp red pepper flakes (optional)
½ tsp kosher salt, or to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For serving

2 tbsp nutritional yeast (optional)
fresh sage leaves, for garnish (optional)

Instructions

1
Preheat the oven to 400°F (205°C). Pierce the sweet potatoes all over with a fork and place them on a parchment-lined baking sheet. Roast for 45–55 minutes, until completely tender when pierced with a knife and the skins have begun to wrinkle.
2
Let the sweet potatoes cool for 15 minutes, until cool enough to handle. Halve them and scoop the flesh into a large bowl. Mash thoroughly with a fork or pass through a potato ricer until smooth with no large lumps. Spread the mash across the bowl and let it cool to room temperature, about 10 minutes — the drier and cooler the mash, the less flour you will need.

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