Recipe Image

Sweet Potato Gnocchi with Sage Cream Sauce

  • 1 h 30 m
Silk
“Recipe provided by Silk. Fun to make with friends, these tender gnocchi shine in a sage-infused shallot and wine sauce.”

Ingredients

    • Gnocchi
    • 2 large sweet potatoes, about 1 pound
    • 1 egg (or ¼ cup silken tofu)
    • ½ teaspoon garlic powder
    • ½ teaspoon salt
    • ¼ teaspoon ground nutmeg
    • 2 cups flour
    • Cream Sauce
    • 2 tablespoons olive oil
    • ¼ cup minced shallots
    • 1 tablespoon chopped fresh sage, or 1 teaspoon dried sage
    • 3 tablespoons flour
    • 2 cups Silk Unsweetened Cashewmilk
    • ¼ cup dry white wine
    • Salt and pepper, to taste
    • Grated Parmesan or non-dairy Parmesan, if desired

Directions

  • 1 Prepare gnocchi
  • 2 Preheat oven to 375°F.
  • 3 Bake potatoes until soft, about 25 minutes. Allow to cool.
  • 4 Scoop flesh from cooled potatoes and mash in a bowl.
  • 5 Add egg, garlic powder and salt, mixing well.
  • 6 Add flour, 1 cup at a time, until a workable dough forms.
  • 7 Take ¼ of the dough, place on a floured surface and roll into a ½-inch diameter snake.
  • 8 Cut into ½-inch pieces and press each gnocchi with the tines of a fork.
  • 9 Repeat with remaining dough.
  • 10 Prepare sauce
  • 11 Heat olive oil in a saucepan over medium-low heat. Add shallots and sauté until soft but not browned, about 5-7 minutes.
  • 12 Add sage and flour and cook for another 3 minutes.
  • 13 Whisk in Silk, wine, salt and pepper, bringing to a simmer. Cook until thickened, stirring occasionally, for about 10 minutes.
  • 14 Meanwhile bring a large pot of salted water to a boil.
  • 15 Add gnocchi in two batches and simmer until they rise to the top.
  • 16 Remove with a slotted spoon and place in a strainer.
  • 17 To serve, add gnocchi to sauce and coat well.
  • 18 Spoon into bowls or onto plates and sprinkle with Parmesan, if desired.
  • This content is produced or commissioned by our brand partner, Silk. This content is not written by, and does not necessarily reflect the views of, EatingWell.com.
ALL RIGHTS RESERVED © 2019 EatingWell.com Printed From EatingWell.com 8/20/2019