Savour the comforting flavour of this homemade Sweet Potato Gnocchi in a luscious cashew and sage sauce, delivering the perfect blend of sweetness and nutty richness.
Details
Servings
4 servings
Prep time
1 hour
Cooking time
15 minutes
Dietary
Plant-Based / Vegan
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Ingredients
- For the Gnocchi
2 medium-sized Sweet Potatoes, baked and mashed
2 cups all-purpose Flour (plus extra for dusting)
1/2 teaspoon Salt
- For the Cashew and Sage Sauce
1 cup Cashews, soaked in hot water for 1 hour
1 cup Vegetable Broth
2 tablespoons Nutritional Yeast
2 cloves Garlic, minced
Salt and Pepper to taste
Fresh Sage leaves for garnish
- For the Chervil Dressing
Chervil
4 tbsp Olive Oil
Method
- In a large bowl, combine the mashed sweet potatoes, flour, and salt.
Mix until a dough forms. If it’s too sticky, add more flour gradually. - Divide the dough into smaller portions and roll each portion into a rope on a floured surface.
- Boil the gnocchi in salted water until they float to the surface. Remove and set aside.
- Pan fry with a knob of vegan butter, sage and a drizzle of olive oil. (optional)
- Blend soaked cashews, vegetable broth, nutritional yeast, minced garlic, salt, and pepper until smooth.
- Blend 4 tbsp olive oil with a few leaves of chervil and a pinch of salt until smooth.
- Plate the cashew sauce in the plate, add the cooked sweet potato gnocchi to the sauce, garnish with chervil oil and sage leaves.