The ultimate comfort dinner tonight! Homemade sweet potato gnocchi with creamy mushroom alfredo and crispy sage leaves! So delicious and hearty, I loveeeee the sage and mushrooms combination! 😍🍄
Also, this sauce is completely vegan/dairy-free! Super simple to make too. Handmade gnocchi takes a little extra time, but it was worth it!!! @michelletseydel and I had fun rolling out the dough together, and we made a batch large enough for at least 6-7 servings! I recommend making gnocchi with someone else, so you can chat while you’re making your beautiful pasta! Very Italian! 🤣🇮🇹
To make crispy sage leaves, just let them fry in @nutiva butter-flavored coconut oil for a few minutes, then use that oil to start the sauce base! SO YUMMY 😋
Ingredients (Serves 4):
2 medium size sweet potatoes, cooked, peeled, and mashed
1 pastured egg
1-1 1/2 cups cassava flour
1/2 tsp sea salt
16 oz mushrooms, 12oz for the sauce / 8oz for toppings
7 Tbsp @nutiva butter-flavored coconut oil
10-15 sage leaves
1 garlic clove, minced
1 1/4 cups canned unsweetened coconut milk
2 Tbsp tapioca flour
Sea salt & cracked pepper to taste
For the Gnocchi
1. Add the sweet potatoes, egg, 1 cup of the cassava ﬂour, and knead until a smooth dough is formed, adding the remaining flour as needed to form a dough that’s neither sticky nor crumbly.
2. Bring a large pot of salted water to a boil.
3. While waiting for the water to boil, roll chunks of dough into long snakes, about the width of your thumb. Cut each snake into 1-inch pieces (about the length from the tip of your thumb to the first knuckle).
4. When the water boils, slide the gnocchi one by one into the water using a slotted spoon. When they ﬂoat to the surface, remove them with the slotted spoon and store in a covered dish to keep warm. (If you have more gnocchi than you intend to serve immediately, spread them on a parchment-lined sheet pan once cooked. Allow to cool before transferring to a freezer. Freeze on the sheet pan; then, when solid, transfer to a zip-top bag to store.)
5. Add 1 Tbsp oil to a large skillet. Sauté freshly made gnocchi until the sides start to brown. Set aside.
For the sauce:
Finely chop 12 oz of mushrooms in a food processor. Set aside.
Heat 1 Tbsp oil in a large skillet. Sauté remaining 8 oz mushrooms until cooked through, and sprinkle with salt & pepper. Set aside.
Heat the remaining oil in a large skillet. Once melted, add the sage leaves and fry until crispy, about 5 minutes. Remove the leaves and set aside.
Add processed mushrooms to oil and sauté, for about 5 minutes, stirring often. Once they have released a good amount of liquid, add the garlic and sauté for a couple more minutes, until fragrant.
Add the flour to the pan, and stir until the flour is completely combined. Cook for a minute or so, stirring so the flour doesn’t burn. Pour the coconut milk into the pan, stirring well. Let the sauce heat to a slow bubble, stirring to not allow it to clump. Continue cooking and stirring while the sauce thickens. After about 10 minutes it should be smooth, silky, creamy and ready to go!
Add in cooked mushrooms and gnocchi. Top with crispy sage leaves. Enjoy!