Gluten-Free Sweet Potato Gnocchi with Brown Butter + Mushrooms
Okay my friends, this is the 4th recipe in my easy, plant based dinners with 9 ingredients or less, and it miiiight be my favourite. I always thought making homemade gnocchi at home was intimidating, but this sweet potato version is SO EASY! I promise. I used Bob’s Red Mill gluten-free baking flour for this recipe, but you can absolutely just use all-purpose flour and I believe it will turn out just as good. The gnocchi is a bit more dense and chewy than a traditional potato/ricotta gnocchi, but it’s honestly very delicious. Toss it in some browned butter (vegan or regular), garlic and crisped mushrooms, and you have an incredible weeknight dinner that feels fancy. Hope you love it!
Gluten-Free Sweet Potato Gnocchi with Brown Butter + Mushrooms
Recipe #4: Easy, Plant-Based Dinners with 9 Ingredients or Less
Ingredients
1 large sweet potato
1 cup all-purpose gluten-free or regular flour, plus more as needed (I used this one - my code KULASKITCHEN15 gets you 15% off on PlantX!)
¼ cup chickpea flour (if desired, can also use more gluten-free or regular flour)
½ tsp garlic powder
3 tbsp salted vegan butter (I used this one)
3 large cloves of garlic, sliced
3 cups mushrooms of choice, torn (I used oyster)
Extras: olive oil, salt, pepper, fresh sage
Method
Preheat your oven to 450 degrees and prick your sweet potato all over with a fork. Place in the oven and roast with 30 minutes, until super tender and soft (test with a fork). Alternatively, you can microwave it for 10 minutes on high, flipping halfway, until it’s nice and soft. Remove, slice in half and let it cool, then scoop out the sweet potato flesh into a bowl. You should have 1 cup of sweet potato puree.
In a medium bowl, add your cooled sweet potato puree and mash (or blend) until as smooth as possible. Add your flours, garlic powder and ½ tsp sea salt. Mix using a fork to incorporate the flour into the sweet potato. You should be left with a thick, firm dough - if it feels too wet or sticky, add a little more flour to bring it together.
Flour your counter or work surface generously. Dump your gnocchi dough out and knead it a few times with clean hands until you have a smooth ball of dough. Add more flour as necessary. Divide the ball into 4 equal pieces, then take each piece and roll into a long, thin “rope” shape with your hands. This should be about 1 inch thick. Use a sharp knife to cut the rope into little 1-inch pieces. If desired, use the back of a fork to create small ridges on each of your gnocchi pieces.
Boil a large pot of salted water. Add your gnocchi in batches (you don’t want to overcrowd the pot) and cook for just a couple of minutes, until the gnocchi pieces rise to the top of the water (this should only take around 2-3 mins). Use a slotted spoon to remove the gnocchi pieces from the water and onto a separate plate/bowl, then repeat with remaining gnocchi.
Once gnocchi is cooked, heat your vegan or regular butter in a pan over medium. If you want your vegan butter to brown, make sure you choose a high-quality, nut-based one! Cook for 6-8 minutes, stirring constantly, until butter has foamed up significantly and then turned slightly browned and fragrant. At this point, pour the butter out of your pan into a small bowl. In the same pan, heat 1 tbsp olive oil and cook your mushrooms over medium heat until slightly browned, about 5 minutes. Add your sliced garlic and continue cooking for another 3-5 minutes until everything has browned. Turn the heat to low and add your cooked gnocchi to the pan, then pour in your browned butter. Stir, add fresh black pepper and some chopped sage if desired, then serve and enjoy!
Makes 4 servings
