These deep orange sweet potato gnocchi are like little pillows from heaven. Tender and comforting, the gnocchi are swimming in a creamy almond-sage sauce, sending the classic sweet potato–sage combo into a whole new dimension.
For the gnocchi
- 1 pound sweet potatoes
- 1 1/4 cups all purpose flour, unbleached
- 1/4 cup chickpea flour
- 1/2 teaspoon salt
- 1 pinch nutmeg, ground
For the sauce
- 1/2 cup slivered almonds, soaked overnight in water
- 1 tablespoon extra virgin olive oil, or Earth Balance margarine
- 1/2 cup onion, diced
- 2 tablespoons sage, fresh, chopped
- 3 cloves garlic, minced
- 1/2 cup white wine
- 1/2 cup vegan creamer, or other milk
- 1/4 teaspoon salt
- freshly ground black pepper
- olive oil
To make the sweet potato gnocchi:
- Preheat the oven to 400°F. Roast the sweet potatoes until they are very soft, about 30 minutes, and let them cool to room temperature. Bring a large pot of salted water to a boil for cooking the gnocchi. Reduce the heat just a little so the water is not at full boil.
- In a food processor, puree the sweet potato until very smooth, then scrape it onto a lightly floured counter. Add the flours, salt and nutmeg. Mix it together with your hands. When all the ingredients are well incorporated, the dough should be soft but not so sticky that you can’t handle it.
- Pinch off a small blob and roll it in flour. Drop it into the simmering water and wait for it to bob to the surface. When it floats, cook it for 30 seconds, and then fish it out with a slotted spoon and drop it into a colander to cool slightly.
- Test the gnocco. If it fell apart in the pot or is falling apart or melting after it has cooked, knead more flour into the remaining dough. You want to add the smallest amount of flour possible to get gnocchi that stays together. Too much flour makes them tough. Keep testing a gnocco as you add flour.
- When you have it right, divide the dough into 4 portions and roll each out into a snake 3/4-inch thick, using plenty of flour on the counter. Use a bench knife or metal spatula to cut the snakes into 3/4-inch bits.
- If desired, shape each gnocco across the back of the tines of a fork to make traditional grooves. Flour a baking sheet/tray and move the gnocchi to it as they are done, leaving room between the pieces. Let them sit to dry for up to 1 hour, or cover tightly and refrigerate for up to 1 day.
To make the Sauce:
- Drain the almonds and pat them dry, then transfer them to a blender. In a small saucepan over medium heat, heat the oil, then add the onion. Sauté until the onions are golden, at least 10 minutes, and longer if you have time.
- When the onions are soft and golden, add the sage and garlic and cook until fragrant. Add the wine and bring everything to a boil, then allow to cool completely.
- Pour the sauce into the blender with the almonds and puree the mixture until smooth. Add the creamer gradually until the mixture is smooth. Season with the salt and pepper. Return the sauce to the saucepan over low heat and hold until the gnocchi are done. Set up a colander over a bowl for the finished gnocchi.
- Drop about 12 sweet potato gnocchi at a time into the water. Sweep a slotted spoon across the bottom of the pan after 1 minute, in case some are sticking. When the gnocchi float, let them bob for 30 seconds and then scoop them out and into the colander.
- Drizzle the gnocchi with oil, gently shaking the colander back and forth to coat them. Repeat with each batch of gnocchi, tossing each batch with oil in the colander
- Transfer each finished batch of gnocchi to a large serving bowl. When all the gnocchi are cooked, heat the sauce gently, stirring constantly. Pour it over the gnocchi and toss to coat. Serve them immediately, or let them cool, refrigerate, and reheat in a 400°F oven.