Vegan Sweet Potato Gnocchi with Sage Butter

Introduction

Indulge in the comforting embrace of Vegan Sweet Potato Gnocchi with Sage Butter—a dish that marries rustic Italian tradition with vibrant plant-based flavors. This elevated take on classic gnocchi swaps out dairy and eggs for nutrient-rich sweet potatoes and a silky, aromatic sage-infused vegan butter sauce. Light, pillowy dumplings float in a golden, herb-kissed sauce, delivering a symphony of earthy sweetness and herbal warmth in every bite. Perfect for cozy weeknight dinners or impressing guests at a dinner party, this recipe is both accessible for home cooks and sophisticated enough to grace any gourmet table.

The History

Gnocchi, those tender Italian dumplings, have roots stretching back centuries across Europe, particularly in Northern Italy where potato-based versions gained popularity in the 18th century. Originally made from breadcrumbs, flour, and sometimes ricotta, gnocchi evolved as potatoes became more widely cultivated. The word “gnocchi” likely derives from the Italian word *nocca*, meaning “knuckle,” a nod to their small, rounded shape. Traditionally served with simple sauces like pesto, tomato, or browned butter, gnocchi are a celebration of texture and simplicity.

In recent years, vegan adaptations have reimagined this classic comfort food by replacing animal products without sacrificing flavor or authenticity. Sweet potatoes, native to Central and South America but now enjoyed worldwide, bring natural sweetness, vibrant color, and added nutrients to the dough. When paired with a rich sage butter sauce—crafted using plant-based butter—the result is a modern, compassionate twist on an old-world favorite that honors tradition while embracing innovation.

Ingredients Breakdown

Sweet Potato Gnocchi:

2 large sweet potatoes (about 1.5 lbs): The star ingredient, providing natural sweetness, moisture, and vibrant orange hue. Choose firm, unblemished sweet potatoes for best results.
1 ½ cups all-purpose flour (plus extra for dusting): Forms the structure of the gnocchi. You can substitute part whole wheat or gluten-free flour blend if needed, though texture may vary.
½ tsp salt: Enhances flavor and strengthens gluten development for better texture.
¼ tsp ground nutmeg (optional): Adds subtle warmth and depth, complementing the sweetness of the potatoes.
1 tbsp olive oil: Helps bind the dough and adds richness.

Vegan Sage Butter Sauce:

6 tbsp vegan butter (e.g., Earth Balance): Mimics the richness of traditional butter. Choose a brand with a high fat content and neutral flavor.
12–15 fresh sage leaves: Essential for aromatic depth. Fresh sage offers a piney, slightly peppery note that defines the sauce.
2 cloves garlic, thinly sliced: Adds savory complexity without overpowering.
¼ tsp black pepper: Balances sweetness with mild heat.
Optional: Pinch of red pepper flakes: For a hint of spice.
Optional: 2 tbsp nutritional yeast: Imparts a cheesy, umami flavor that enhances savoriness.
Optional: ¼ cup unsweetened plant-based cream (like cashew or oat): Creates a lusher, more luxurious sauce.

Garnishes (optional):

Fresh parsley, chopped
Toasted pine nuts or walnuts
Additional nutritional yeast or vegan parmesan
Microgreens or arugula for freshness

Step-by-Step Recipe

Roast the Sweet Potatoes: Preheat oven to 400°F (200°C). Pierce sweet potatoes with a fork and place directly on the center rack. Roast for 45–60 minutes, or until very tender when pierced. Remove and let cool slightly. Once cool enough to handle, peel off the skins (they should slip off easily) and mash the flesh thoroughly using a fork or potato ricer. Measure out 2 cups of smooth mashed sweet potato and set aside to cool completely. Excess moisture can make the dough sticky, so allow it to cool uncovered if possible.
Make the Dough: On a clean surface or large cutting board, mound the 1 ½ cups flour and create a well in the center. Add the cooled mashed sweet potato, olive oil, salt, and nutmeg (if using) into the well. Using a fork, gradually incorporate the flour into the sweet potato mixture, mixing until a shaggy dough forms. Use your hands to gently knead the dough for 2–3 minutes until smooth and pliable. Be careful not to overwork it. If the dough is too sticky, add flour 1 tablespoon at a time; if too dry, add a teaspoon of water or non-dairy milk.
Shape the Gnocchi: Divide the dough into 4 equal portions. Roll each portion into a long rope about ¾-inch thick. Cut each rope into 1-inch pieces. To shape traditional ridges, press each piece against the tines of a fork using your thumb, rolling gently to create a curved, grooved surface. This helps the gnocchi hold sauce better. Place shaped gnocchi on a lightly floured tray and cover with a towel to prevent drying.
Cook the Gnocchi: Bring a large pot of salted water to a gentle boil. Working in batches, drop about 15–20 gnocchi into the water. Stir gently to prevent sticking. Cook for 2–3 minutes, or until they float to the surface. Let them cook for another 30 seconds, then remove with a slotted spoon and transfer to a bowl. Repeat with remaining gnocchi. Do not overcrowd the pot.
Prepare the Sage Butter Sauce: While the gnocchi cook, melt the vegan butter in a large skillet over medium heat. Add the garlic slices and sauté for 1 minute until fragrant but not browned. Add the sage leaves and cook for 2–3 minutes, swirling the pan, until the leaves are crisp and the butter is golden and nutty-smelling. If using, stir in nutritional yeast and plant-based cream, simmering for another 1–2 minutes until slightly thickened. Season with black pepper and red pepper flakes if desired.
Combine and Serve: Add the cooked gnocchi to the skillet and toss gently to coat in the sage butter sauce. Cook for 1–2 minutes to warm through and develop a light sear on some pieces. Serve immediately, garnished with fresh herbs, toasted nuts, or vegan cheese.

Tips

Use leftover roasted sweet potato: Save time by roasting the sweet potatoes a day ahead. Cool completely before using.
Avoid watery dough: Moisture is the enemy of good gnocchi. After mashing, spread the sweet potato on a plate and let it sit for 15–20 minutes to release excess steam and moisture.
Don’t over-flour: Adding too much flour makes gnocchi dense. Add only as much as needed to form a soft, non-sticky dough.
Work quickly: Gnocchi dough dries out fast. Keep unused portions covered with a damp cloth.
Freeze for later: Arrange uncooked gnocchi on a baking sheet and freeze until solid. Transfer to a sealed container and store for up to 3 months. Cook directly from frozen—add 1–2 minutes to boiling time.
Pan-sear for crispness: After boiling, sauté gnocchi in a hot skillet with a bit of oil for 2–3 minutes per side for a crispy exterior.
Use a potato ricer: For the smoothest texture, rice the sweet potatoes instead of mashing with a fork.

Variations and Customizations

Gluten-Free Gnocchi: Substitute all-purpose flour with a gluten-free blend containing xanthan gum, or use 1 cup almond flour + ½ cup tapioca starch for a grain-free version.
Herb-Infused Dough: Add 1 tbsp finely chopped rosemary, thyme, or parsley to the dough for extra flavor.
Spicy Kick: Mix in ½ tsp smoked paprika or cayenne into the dough, or increase red pepper flakes in the sauce.
Creamy Sauce Upgrade: Blend soaked cashews, lemon juice, and garlic to create a luscious vegan alfredo-style sauce instead of sage butter.
Add Vegetables: Toss in sautéed mushrooms, spinach, caramelized onions, or roasted cherry tomatoes for a heartier dish.
Lemon Zest Twist: Add 1 tsp lemon zest to the sauce for a bright, citrusy contrast to the earthy sweet potato.
Nutty Crunch: Swap pine nuts for toasted pecans, walnuts, or hazelnuts in the garnish.
Protein Boost: Top with crispy chickpeas, lentils, or crumbled tofu for added protein.

Health Considerations and Nutritional Value

Sweet potatoes are a nutritional powerhouse, rich in beta-carotene (which converts to vitamin A), fiber, vitamin C, potassium, and antioxidants. They support immune health, eye function, and digestive wellness. Compared to regular potatoes, they have a lower glycemic index, offering more stable blood sugar levels—especially beneficial for those managing diabetes.

This vegan version eliminates cholesterol and saturated fat found in traditional butter and cheese-laden recipes. Using whole ingredients and minimizing processed additives keeps the dish wholesome. However, moderation is key—gnocchi are carbohydrate-dense due to flour and potatoes. To lighten the dish:

Use half the amount of flour and add ¼ cup chickpea flour for added protein.
Reduce vegan butter to 3 tbsp and use broth to sauté garlic and sage.
Serve with a large side salad or steamed greens to balance the meal.

Per serving (approx. 1 cup gnocchi + sauce): ~320–380 calories, 12–15g fat (mostly unsaturated), 50–55g carbohydrates, 6–8g protein, 5–7g fiber, depending on variations.

Ingredients

For the Gnocchi:

2 large sweet potatoes (roasted and peeled)
2 cups mashed roasted sweet potato (cooled)
1 ½ cups all-purpose flour (plus extra for dusting)
½ tsp salt
¼ tsp ground nutmeg (optional)
1 tbsp olive oil

For the Sage Butter Sauce:

6 tbsp vegan butter
12–15 fresh sage leaves
2 cloves garlic, thinly sliced
¼ tsp black pepper
Pinch of red pepper flakes (optional)
2 tbsp nutritional yeast (optional)
¼ cup unsweetened plant-based cream (optional)

Garnishes: Chopped parsley, toasted pine nuts, vegan parmesan, microgreens.

Directions

Preheat oven to 400°F. Roast sweet potatoes until tender (45–60 mins). Cool, peel, and mash to yield 2 cups. Let cool completely.
On a floured surface, mound flour and make a well. Add sweet potato, olive oil, salt, and nutmeg. Mix into a soft dough, adding flour or water as needed. Knead gently 2–3 mins until smooth.
Divide dough into 4. Roll each into ¾-inch ropes and cut into 1-inch pieces. Shape with a fork to create ridges. Place on floured tray.
Bring a large pot of salted water to a gentle boil. Cook gnocchi in batches: drop in, cook 2–3 mins until they float, then cook 30 sec more. Remove with slotted spoon.
While cooking gnocchi, heat vegan butter in a skillet over medium. Add garlic and sauté 1 min. Add sage leaves and cook 2–3 mins until crisp and butter is golden.
If using, stir in nutritional yeast and plant-based cream. Simmer 1–2 mins. Season with pepper and red pepper flakes.
Add cooked gnocchi to skillet. Toss to coat and warm 1–2 mins. Serve immediately.
Garnish with parsley, toasted nuts, or vegan cheese. Enjoy hot!

FAQ

Can I make this recipe gluten-free?
Yes! Use a 1:1 gluten-free flour blend with xanthan gum, or try a mix of almond and tapioca flour. Results may be slightly more delicate.

Why did my gnocchi fall apart while cooking?
This usually happens due to too much moisture in the sweet potato or insufficient flour. Ensure sweet potatoes are cooled and dry, and add just enough flour to form a cohesive dough.

Can I bake instead of boil the gnocchi?
Boiling is recommended for proper texture. However, you can pan-fry after boiling for a crispy finish.

How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet with a little oil or vegan butter to restore texture.

Can I use canned sweet potato puree?
Not recommended—it often contains added sugars, preservatives, and inconsistent moisture levels that affect dough consistency.

Is this recipe oil-free?
As written, it includes olive oil and vegan butter. For oil-free, substitute applesauce or vegetable broth in the dough and use a broth-based sauce with herbs instead of butter.

What can I pair with this dish?
Serve with a crisp arugula salad, roasted Brussels sprouts, garlic green beans, or a simple tomato salad for a balanced meal.

Summary

Vegan Sweet Potato Gnocchi with Sage Butter is a luxuriously tender, plant-powered twist on an Italian classic, combining naturally sweet, fluffy dumplings with a fragrant, golden sage-infused butter sauce. Wholesome, flavorful, and utterly satisfying, it’s comfort food redefined for the modern, compassionate kitchen.

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